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Cut the eggplant. Peel the eggplants and slice them lengthwise into thick fry-shaped strips, keeping the stem end intact so you can hold them like a fan while dipping.
Soak in salt water. Dissolve the salt in the water and submerge the eggplant strips for about 15 minutes. This draws out bitterness and excess moisture. Drain and pat dry.
Make the batter. In a wide shallow bowl, whisk together the flour, water, smoked paprika, garlic powder, onion powder, black pepper, salt, and red pepper flakes until smooth. It should be thick enough to coat the eggplant without sliding off.
Set up your station. Spread the panko breadcrumbs on a separate plate or shallow dish.
Coat the eggplant. Dip the eggplant strips into the batter, letting any excess drip off, then press them into the panko, turning to coat all sides evenly.
Fry. Heat about 1 cm of oil in a large pan over medium heat. Once hot, fry the coated eggplant strips in batches for 2 to 3 minutes per side until deeply golden and crispy. Don’t overcrowd the pan.
Drain. Transfer to a paper towel-lined plate to absorb excess oil.
Make the spicy mayo. Mix together the vegan mayo, sriracha, smoked paprika, salt, and pepper until smooth.
Serve. Pile the eggplant fries on a plate, sprinkle with red pepper flakes and fresh parsley. Serve hot with the spicy mayo.