Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Rinse eggplants and pat dry, leaving stems intact. Pierce eggplants with the point of a knife or the tines of a fork all around. Place the eggplants one at a time directly on an oven grate and roast, turning every few minutes, until they begin to blacken and smoke. (I lined the bottom of the grate with aluminum foil to catch any drips.)

Remove eggplant to a foil-lined pan and bake uncovered for 20 minutes for minis and 35 minutes for regular eggplants, or until soft. Allow to cool and peel off outer skin, leaving stem intact.

Prepare a serving platter by spreading with chummus.

Cover eggplants with a piece of Gefen Parchment Paper and press down gently over it with a rolling pin to flatten them. Dredge eggplants in flour, dip in egg, and coat in panko crumbs; sprinkle with additional salt, if desired.

In a large skillet, heat oil and fry eggplant on both sides until golden brown, flipping halfway through with a large spatula. Transfer to the middle of the prepared platter. Drizzle with techinah and garnish with parsley and a sprinkle of smoked paprika.