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Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
Slice the eggplants into fry-like shapes, about ½ inch thick.
In a large mixing bowl, combine the olive oil, sesame seeds, vegan Parmesan (or nutritional yeast), cornstarch, Italian seasoning, smoked paprika (if using), salt, and black pepper.
Add the eggplant fries to the bowl and toss well to coat them evenly.
Arrange the coated eggplant fries on the baking sheet in a single layer, ensuring space between each piece.
Bake for 20–25 minutes, flipping halfway through, until the fries are golden brown and crispy.
In a small bowl, whisk together the tahini, plant-based yogurt, lemon juice, garlic powder (or minced garlic), and water until smooth.
Adjust the consistency by adding more water as needed and season with salt to taste.
Place the baked eggplant fries on a serving platter.
Serve with the creamy tahini sauce on the side for dipping, or drizzle it over the fries.
Garnish with freshly chopped parsley or cilantro if desired.