Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Slice the eggplant into uniform sticks about 1/4 inch thick, then pat them dry with a towel to remove excess moisture.
In the first shallow bowl, whisk the egg with a splash of water until combined. In the second bowl, mix the toasted panko breadcrumbs, grated Parmesan, smoked paprika, salt, and pepper.
Dip each eggplant stick into the egg mixture, allowing excess to drip off, then roll it in the breadcrumb mixture, pressing lightly to ensure the coating sticks.
Arrange the coated eggplant sticks on the prepared baking sheet in a single layer, leaving space between each fry.
Lightly spray or brush the fries with neutral oil to help them crisp up and develop a golden crust.
Bake for 20–25 minutes, flipping the fries halfway through and giving them a quick spray of oil. The fries should turn golden brown and crispy around the edges.
Remove from the oven once they are crispy, fragrant, and have a slight char on the edges. Let them rest for a couple of minutes to set the crust.
Serve the hot fries immediately with your favorite dip or a squeeze of lemon for added brightness.
