Preheat the oven to 425°F. Line a large baking sheet with a wire rack and spray or brush with olive oil.

Trim and cut the eggplant into 1-inch rounds. Sprinkle on both sides with salt and set aside for 20 minutes. Pat dry and cut the slices into batons.

Set up 3 shallow bowls: add the flour in the first, beat the eggs in the second, and mix breadcrumbs, garlic powder, oregano, salt, and pepper in the third. Dredge eggplant fries in flour, dip in eggs, and coat in breadcrumbs.

Arrange the breaded eggplant on the wire rack in a single layer. Spray lightly with olive oil and bake until golden and crisp, about 15 minutes.

Serve hot with Tzatziki sauce or marinara. Enjoy!