Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Trim the ends of the eggplant, then slice lengthwise into one-half- to three-quarter-inch- (one-centimeter-) thick slices. Slice horizontally into half-inch strips so that the peel is at the edges of each fry.

Combine the bread crumbs, Parmesan cheese, and seasonings in a shallow dish.

Whisk the eggs in a medium-sized bowl.

Dredge the eggplant in the eggs and then transfer to the bread crumb mix, tossing gently to coat evenly.

Place the eggplant fries onto two large baking sheets that have been greased generously with cooking spray. Coat the fries with cooking spray as well.

Bake for 15 to 20 minutes, or until lightly browned and fork tender. Let the eggplant fries cool for a couple of minutes before serving.

Melt the butter in a medium-sized saucepan. Add garlic and sauté until browned and fragrant, about five minutes.

Add additional ingredients, mixing well until combined.

Heat through, and serve warm as a delicious accompaniment to the fries.