Preheat oven to 400F. Line a baking sheet with parchment paper.
Place flour in one small bowl. Then whisk eggs in another small bowl. Mix parmesan, hemp hearts, garlic powder, smoked paprika, and salt in another bowl. Arrange "dipping station" with Brussels sprouts, flour bowl, egg bowl, and parmesan bowl in order.
Take one Brussels sprout and roll it around in the flour until lightly coated. Then, dip it in the egg wash until coated. Using the same hand, drop the Brussels sprout in the parmesan mixture. With your clean hand, sprinkle some of the parmesan mix overtop before rolling the Brussels sprout to coat it fully.
Place coated Brussels sprout on baking sheet and repeat until all Brussels are coated. Save any remaining parmesan mixture for later.
Place Brussels sprouts in the oven and bake for 20-25 minutes, or until lightly browned. They should be tender enough to place a toothpick or skewer into them easily!
Meanwhile, make the garlic aioli by whisking all aioli ingredients together in a small bowl. Set aside.
Remove Brussels sprouts from oven and arrange on a serving platter. Place a skewer into each one, if desired. If you have any remaining parmesan mixture, feel free to sprinkle overtop. Serve with aioli for dipping and enjoy hot!