Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
In a large mixing bowl, combine the dried eggplant, breadcrumbs, Parmesan cheese, parsley, eggs, garlic powder, onion powder, black pepper, and red pepper flakes. Mix until well combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Using your hands, form the eggplant mixture into small patties, about 2-3 inches in diameter.
Carefully place the patties in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve warm, garnished with additional parsley or your favorite dipping sauce.