Step 1: Slice the Eggplant. Begin by trimming the tops and bottoms off the eggplants, then slice them into 3/4 to 1-inch thick pieces at a slight angle.

Step 2: Prepare the Batter. In a mixing bowl, combine all-purpose flour, corn starch, baking powder, and salt. Gradually add water to create a smooth batter.

Step 3: Set Up the Coating Station. Take a shallow dish and fill it with Japanese panko breadcrumbs.

Step 4: Coat the Eggplant Slices. Dip each eggplant slice into the batter, then coat with panko breadcrumbs, pressing gently for an even layer.

Step 5: Heat the Oil. In a frying pan, pour in enough neutral oil—about 1 inch deep—and heat over medium-high heat until it reaches 350°F.

Step 6: Fry the Eggplant. Carefully add the coated eggplant slices and fry for 2-3 minutes on each side until golden brown.

Step 7: Drain Excess Oil. Using a slotted spoon, remove the fried eggplant and place on a cooling rack or paper towel to drain excess oil.

Step 8: Serve and Enjoy. Pair with Japanese curry and steamed rice for a delicious meal.