Place cut up eggplant in a colander and sprinkle with the kosher salt. Allow the eggplant to drain for one hour.
Preheat oil in a fryer or deep cast iron skillet to 350.
Three-bowl breading procedure: Place seasoned flour in the first bowl, egg wash in the second, and breadcrumbs, cheese, parsley and black pepper in the third.
Dredge eggplant sticks in the flour, shaking off excess. Dip into egg wash, then into breadcrumb mixture. Coat eggplant sticks thoroughly.
Fry eggplant sticks four to six at a time until golden brown. Place on paper towels to drain Serve with Comeback Sauce.
Yield: 25-30 sticks