Crispy Eggplant Cubes

Pick firm, dense eggplant with tight skin. Older eggplants tend watery—longer salting needed. Salt draws out water plus browns cubes slightly, helps texture. Panko is preferable for its light crunch; regular crumbs risk heavy greasiness. Pecorino Romano over Parmesan adds sharper saltiness and complex tang, but either works. Eggs plus cold water thin the wash for easy coating—too thick and breadcrumbs clump unevenly. Flour is a dry adhesive base. If gluten-free, substitute with rice flour or chickpea flour and gluten-free breadcrumbs; expect longer frying and different texture. Use neutral oil with high smoke point: canola, sunflower, or peanut oil. Olive oil provides flavor but prone to burning at frying temp. Paper towels mandatory to prevent greasy leftover bites. Substitute fresh basil with mint or parsley for a bright twist.

Don’t rush the drainage step—eggplant must be actively sweating, else you fry water, not vegetables. After salting, press cubes with a paper towel briefly before battering if still sitting in juice. Set up stations before heating oil—flouring, egg washing, then breadcrumb coating—streamlines process and minimizes mess. Mixing Pecorino with breadcrumbs seasoning is subtle but integral. Heating oil is often overlooked; use a thermometer or bread test to maintain consistent heat. When frying, batches should spit and bubble actively on contact, color changing from pale to golden within a couple minutes. Removing cooked cubes promptly onto well layered paper towels avoids sogginess. Toss gently with herbs and cheese while hot for integrated flavor and moisture balance. Overcrowding pan = temperature drop, leads to oily bites. Keep fries small but consistent so cooking is even. Holding fried cubes on a rack in oven (200°F) works if serving delayed; avoid soggy towel waiting. This method ensures crunch and flavor cut through every bite.