Step 1

Cut 1 large globe eggplant (about 1 lb.) lengthwise into ½"-thick slabs. Cut each slab crosswise into 3–4" pieces, then cut each piece lengthwise into ½"-thick strips to make fries.

Step 2

Place 1 cup (125 g) all-purpose flour in a shallow bowl. Place 3 large eggs in another shallow bowl and beat lightly to blend. Place 3 cups panko in a third shallow bowl. Using a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Season each component with kosher salt.

Step 3

Working with a few at a time, dredge eggplant fries in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko, pressing gently to adhere. Transfer to a baking sheet.

Step 4

Pour vegetable oil into a large Dutch oven or other heavy pot fitted with thermometer to come 2" up sides. Heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry eggplant, turning occasionally, until golden brown and crisp on all sides, about 3 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt.

Step 5

Add 5 basil leaves to oil (be careful, oil may spatter). Using a long-handled wooden spoon, push basil down into oil to submerge (this will help stop spattering). Fry until leaves are dark green and crisp, about 1 minute. Transfer to rack with eggplant; season with salt. Repeat with remaining 5 basil leaves and more salt.

Step 6

Process 7 oz. feta, room temperature, in a food processor until as smooth as possible (it will still be quite crumbly). Add ⅓ cup heavy cream, 2 tsp. honey, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and lots of freshly ground black pepper. Process until smooth. Transfer to a small bowl.

Step 7

Transfer eggplant fries to plates and top with fried basil. Serve with whipped feta alongside for dipping.