Slice the eggplant into 5-6 vertical slices and then cut into ¼ inch thick fries-like pieces. Season with salt and pepper to taste and set aside.
In a medium-size bowl, mix breadcrumbs, parmesan and seasoning until well blended.
Pour the flour into another bowl, and the egg whites into a third bowl, and form an assembly line of three bowls.
Dredge the cut eggplant in the flour, then dip them in the egg and finally into a mixture of breadcrumbs, parmesan & spices. Place eggplant fries on a baking sheet lined with parchment paper.
Bake for about 8-12 minutes until golden brown.
Serve with marinara and enjoy immediately for the best crunch factor.