The Bottom Less Pit

Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Cut the eggplants into fries, then spread them on the parchment paper and sprinkle salt over the eggplant. Allow to sit for 15 minutes, then dab gently with a paper towel to absorb excess moisture.
Add the eggplant slices to a large bowl and drizzle in the olive oil before tossing to incorporate.
Combine the flour and nutritional yeast in a shallow bowl. Then set to the side.
Whisk the eggs together in a bowl, then place the bowl next to the flour mixture.
Finally, combine the breadcrumbs, parmesan cheese, Italian seasoning, and red pepper flakes in a shallow bowl before setting next to the whisked eggs.
Dredge one eggplant slice at a time in the flour mixture before transferring to the whisked eggs and covering to coat the whole slice.
Carefully place the slice in the shallow bowl and dredge in the breadcrumb mixture and place on the prepared baking sheet.
Repeat this process with the rest of the eggplant slices. Once all the eggplant slices are fully dredged, place the center rack of the oven.
Bake for 30 minutes. At the halfway point, use a spatula to carefully flip each fry to ensure they cook evenly.
Allow to cool for 10 minutes before serving with your favorite sauce!