Wash the eggplants thoroughly and cut them into approximately 2-inch lengths. Make several shallow vertical slits along each piece. Be careful not to cut all the way through.

Sprinkle the eggplant pieces lightly with salt and rub them gently. Let them sit for about 10 minutes. This helps draw out some of the excess moisture from the eggplant, which can help produce a better texture when fried.

After resting, gently pat the eggplant pieces dry if they have released a noticeable amount of moisture.

In a bowl, combine the flour, cornstarch, baking powder, turmeric powder, paprika powder, ground black pepper, and salt.

Mix everything thoroughly so the spices are evenly distributed throughout the coating mixture.

Coat each piece of eggplant generously with the dry mixture. Make sure the coating reaches the slits and covers the surface evenly.

For an even crispier result, you can lightly press the coating onto the eggplant before frying.

Heat enough cooking oil in a pan over medium heat. The oil should be hot before adding the coated eggplant.

Fry the eggplant pieces in batches for about 4 to 5 minutes, turning them occasionally so they cook evenly on all sides.

Continue frying until the coating becomes golden brown and crisp and the eggplant inside is tender.

Avoid overcrowding the pan because adding too many pieces at once can lower the oil temperature and make the coating less crispy.

Remove the fried eggplant from the pan and place it on a plate lined with paper towels or a wire rack to drain excess oil.

Serve your Crispy Eggplant Sticks while they're still hot and crunchy with your favorite dipping sauce.