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Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside.
Add the eggplant to a colander over the sink, then generously salt the eggplant and toss. Let it sit for 10 minutes then transfer it to a clean kitchen towel in one layer. Use paper towels to soak up the moisture and any excess salt.
Add the eggplant to a large mixing bowl. Add the olive oil and toss, then the cornstarch and toss. Do this in layers so that all of the eggplant gets coated. Add the ½ tsp salt and remaining spices to a small dish and mix to combine. Add the mixture to the eggplant and toss, then transfer the eggplant to the 2 sheet pans, dividing evenly between the two. Add half the Parmesan cheese to each pan and toss each of them so that the eggplant is evenly coated.
Place the fries in the oven for 25-30 minutes, flipping them and turning the sheet pans halfway. The outside should be crisp and the inside tender. If they need more time, add 3-5 more minutes.
While the eggplant cooks, make the aioli. Add all ingredients to a small bowl and mix to combine. Set aside.
Place the fries into a shallow serving bowl. Top with Parmesan, dill and pistachios, if using. Serve with the dip.