Baked Eggplant Fries

Cut eggplant into 4×½-inch fries. Place on a paper towel-lined baking sheet and sprinkle with ½ teaspoon salt. Let stand for 20 minutes.

Preheat oven to 425°. Place a wire rack on a rimmed baking sheet. Spray well with cooking spray.

Place flour in a shallow bowl. In a separate shallow bowl, place eggs. In a third bowl, stir together bread crumbs, Parmesan, garlic powder, Italian seasoning, pepper, and remaining 2 teaspoons salt.

Pat eggplant dry. Then, working in batches, dredge eggplant in flour, tapping off excess. Dip in egg, letting excess drip off. Then, dredge in bread crumb mixture. Place on wire rack but not touching. Repeat with remaining eggplant.

Bake until tops are golden brown, about 10 minutes. Using tongs, turn fries; bake until golden, 5 minutes more. Serve hot with Rémoulade Sauce.

In a medium bowl, whisk together mayonnaise, mustard, parsley, lemon juice, Worcestershire, garlic powder, salt, paprika, and pepper. Cover and refrigerate until ready to serve. Garnish with chives and paprika, if desired.