Cut top and bottom off eggplant and peel.
Cut lengthwise into 1/4 inch planks.
Heavily salt both sides of planks and rest for 30 minutes to draw out bitterness.
Rinse planks and pat dry.
Cut planks into 1/4 inch sticks.

Combine flour, Parmesan and seasoning in plastic bag.

Step 1: Shake each stick in flour mixture and set aside.
Step 2: After all sticks are flour coated, start with first stick, dip in egg and roll in panko.
Repeat until all sticks are breaded.
Bring 1/4 inch of oil in pan to 375 degrees.
Step 3: Starting with first stick, place 3-4 sticks in oil.
After about 2 minutes, roll to brown other side.
Remove after 2 minutes to paper towel lined drain rack.

Squirt with lemon and sprinkle additional Parmesan over.
Serve with quick marinara sauce.