Begin by dice-peeling 1 pound of medium eggplant and placing it in a colander. Sprinkle salt generously over the eggplant to draw out excess moisture and let it sit for 30 minutes.

After 30 minutes, rinse the salted eggplant under cold running water to remove the excess salt. Pat the eggplant dry with paper towels, ensuring it's free of moisture.

In a large mixing bowl, combine the dried eggplant with breadcrumbs, grated Parmesan cheese, fresh parsley, eggs, garlic powder, onion powder, black pepper, and optional red pepper flakes. Stir the mixture vigorously until all ingredients are well blended.

In a skillet, heat ¼ inch of vegetable oil over medium heat until it shimmers. This is essential for frying.

Using your hands, form small patties from the mixture, about 2-3 inches in diameter, and place them on a plate.

Carefully add the patties to the hot oil in batches, frying for about 3-4 minutes per side or until golden brown and crispy.

Once golden brown, remove the patties from the skillet and let them drain on paper towels. Serve warm, garnished with additional parsley.