1 medium eggplant (about 1 pound), trimmed and coarsely chopped
1 cup panko breadcrumbs, divided
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
Cooking spray
Warm marinara sauce, for serving
Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper.
Place half of the eggplant in the bowl of the food processor and pulse until the eggplant is just finely chopped. Transfer to paper towels and firmly squeeze to remove as much of the excess liquid as possible. Transfer the eggplant to a large bowl. Repeat with the remaining eggplant.
Add 1/2 cup of the panko, mozzarella, Parmesan, Italian seasoning, and salt to the eggplant and mix together. Place the remaining 1/2 cup of panko in a wide, shallow bowl or plate.
Scoop a heaping tablespoon of the eggplant mixture, then roll and press between your palms to shape into an oblong tot. Roll the tot in the panko to fully coat. Place on the prepared baking sheet and repeat with the remainder of the eggplant mixture.
Spray the tots with cooking spray. Bake until the tots are golden-brown, about 30 minutes. Let cool for about 2 minutes before serving. Serve with warm marinara sauce for dipping.