Crispy Yellow Squash Fries with Garlic Pesto Aioli

1. Peel the yellow squash and then cut it into fry shapes.
2. Beat 2 eggs in a bowl. Add flour to a separate bowl.
3. For the panko mixture add: panko bread crumbs, parmesan, onion powder, garlic powder, pepper, Italian seasoning, and seasoning salt.
4. Dip the squash fries into the flour, then the eggs, then the panko mixture.
5. Place them on a baking sheet and drizzle with olive oil.
6. Cook on 385º for 20 minutes, flipping halfway through.
7. For the garlic pesto aioli, just combine: mayo, pesto, crushed garlic, lemon juice, and salt and pepper.