Crispy Baked Eggplant Fries

Instructions:

1. Cut the eggplant into uniform 3x1/2 inch strips. Toss them with salt in a colander and let them sit for 10 minutes to sweat.
2. Rinse the salt off under cold water and pat the eggplant strips completely dry with paper towels.
3. In a shallow bowl, mix flour and cornstarch. Toss the strips in the mixture until lightly coated, shaking off all excess.
4. Dip each strip into the beaten eggs, ensuring every surface is wet but not dripping.
5. Combine Panko, Parmesan cheese, garlic powder, smoked paprika, and black pepper. Press the strips firmly into the mixture until breading is packed tightly.
6. Preheat the oven to 425°F (220°C).
7. Place a wire rack over a baking sheet and arrange the fries in a single layer, leaving space between each for airflow.
8. Drizzle with extra virgin olive oil and bake for 20 minutes or until golden mahogany and crisp.
9. Garnish with chopped fresh parsley before serving.