Slice the eggplant lengthwise into sticks and soak in salted water for about 20 minutes to remove bitterness.

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

After 20 minutes, drain the eggplant sticks and pat them dry.

In a small bowl, whisk together the egg and 2 tablespoons of olive oil.

In another bowl, combine breadcrumbs, salt, black pepper, dried basil, garlic powder, and grated Parmesan.

Dip each eggplant stick in the egg mixture, then roll it in the breadcrumb mixture until fully coated.

Place the coated sticks on the lined baking sheet with space between them and drizzle with olive oil.

Bake in the preheated oven for about 25 minutes, flipping halfway for even cooking.

While the eggplant sticks are baking, prepare the dip by whisking the Greek yogurt, 1 tablespoon of olive oil, salt, black pepper, paprika, minced garlic, chopped dill, and lemon juice until smooth.

Remove the eggplant sticks from the oven when golden and crispy. Serve hot, garnished with parsley and the yogurt dip.