Place the diced eggplant in a colander and sprinkle with one teaspoon of salt. Let sit for about 30 minutes, then rinse and pat dry.

In a mixing bowl, combine the dried eggplant with breadcrumbs, grated Parmesan, chopped parsley, and eggs. Season with garlic powder, onion powder, black pepper, and red pepper flakes. Mix until combined.

In a skillet, heat enough vegetable oil to cover about ¼ inch of the bottom. Heat over medium until shimmering, about 3-5 minutes.

Shape the eggplant mixture into small patties, about 2-3 inches in diameter, and place them on a plate.

Transfer the patties to the hot oil in batches, frying each side for about 3-4 minutes until golden brown.

Use a slotted spatula to transfer patties to a paper towel-lined plate to drain excess oil. Serve warm.