Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice the eggplant into fry shapes and sprinkle with salt. Let sit for 15 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat dry with paper towels.

Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.

Dredge each eggplant fry in flour, dip in egg, and coat with panko breadcrumbs.

Place the breaded eggplant fries on the prepared baking sheet and drizzle with olive oil.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Remove from the oven and let cool slightly before serving. Enjoy with your favorite dipping sauce!