Place rack in upper and lower thirds of oven. Preheat the oven to 425°F. Coat two baking sheets with foil, then lay a wire baking rack on top of each and coat lightly with cooking spray. (This method keeps the fries elevated and ensure they bake to a crispy texture).

Slice the eggplant into 1/2-inch thick rounds, then cut each round into 1/2-inch thick spears. Set aside.

Place the all-purpose flour into a shallow bowl. Beat the eggs in another shallow bowl. In a large plastic bag, combine the cornmeal, whole wheat flour, Parmesan, salt, pepper, onion powder, and cayenne.

Roll the eggplant spears in the all-purpose flour, dip them into the eggs, then place them into the plastic bag with the cornmeal mixture. Seal tightly, then shake the bag to coat the eggplant. Lay each spear side by side on the prepared baking sheet so that they are close but not touching.

Bake fries until golden brown and crispy, about 15 minutes, rotating the racks half way through.

While the fries are baking, prepare the dip. In a small bowl, combine Greek yogurt, basil, garlic, pepper, and salt.

Serve the fries with the dipping sauce while the fries are still hot.