Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat.
Slice the eggplant into sticks about 1/2 inch thick, trying to keep them uniform for even baking.
Set up your coating stations: in one shallow dish, whisk the eggs; in another, combine panko breadcrumbs, Parmesan, smoked paprika, garlic powder, cayenne, salt, and pepper.
Dip each eggplant stick into the egg wash, letting any excess drip off, then press it into the breadcrumb mixture until fully coated.
Arrange the coated eggplant sticks on the prepared baking sheet, leaving space between each for crisping.
Lightly spray or drizzle the coated fries with olive oil to help them turn golden and crispy.
Bake in the oven for 20–25 minutes, flipping them halfway through with tongs or a fork, until they are golden brown and crispy on the outside.
Once baked, remove from the oven and sprinkle with flaky sea salt for that final crunch and flavor boost.
Allow the fries to rest for a couple of minutes to firm up, then serve hot with your favorite dipping sauce and enjoy the smoky, crispy texture.
