Step 1: Start by washing your eggplant thoroughly, then slice it into fry-shaped pieces, aiming for uniform thickness to ensure even cooking. Sprinkle the slices generously with salt and let them rest in a colander for about 10 minutes.

Step 2: After the eggplant has rested, rinse the slices under cold water to remove the excess salt and moisture. Gently pat them dry with a clean kitchen towel or paper towels.

Step 3: In a large mixing bowl, toss the dried eggplant slices with olive oil until they’re evenly coated. In another bowl, combine panko breadcrumbs with your favorite spices. Take each eggplant slice and press it into the breadcrumb mixture.

Step 4: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the coated eggplant slices in a single layer. Bake for about 25 minutes, flipping halfway through.

Step 5: Once your Baked Eggplant Fries are golden and crispy, remove them from the oven and let them cool for a couple of minutes. Serve them hot with your favorite dipping sauce.