Preheat oven to 400°F.
In a large mixing bowl toss the eggplant fries with salt and then transfer to a colander and let sit for 15 to 30 minutes to drain any excess moisture.
Meanwhile, set up your breading station by stirring together the breadcrumbs, parmesan, paprika, garlic powder, and Italian seasoning in one bowl and melting the unsalted butter in a different bowl.
Working in small batches, dip the eggplant fries in the butter and then thoroughly coat in seasoned breadcrumb and transfer to a non-stick or parchment lined baking sheet. Bake for 15 minutes then carefully flip eggplant fries and bake for an additional 7 minutes or until golden brown and crispy. Serve immediately.