Begin by prepping your eggplants for the Crispy Eggplant Katsu. Slice them at a diagonal into 3/4 to 1-inch thick pieces and set aside on a towel to absorb moisture.

In a mixing bowl, combine all-purpose flour, corn starch, baking powder, and a pinch of salt. Gradually add water, stirring until a smooth, thick batter is achieved.

Set up your breading station with breadcrumbs next to the batter bowl. Dip an eggplant slice in the batter, then coat with breadcrumbs. Repeat for all slices.

Heat neutral oil in a large frying pan over medium heat until it reaches around 350°F. Fry the breaded eggplant slices for 2-3 minutes on each side until golden brown.

Remove the eggplant katsu from the oil and drain on a cooling rack to maintain crispiness.

Serve hot alongside steamed rice and Japanese curry, optionally drizzling with tonkatsu or teriyaki sauce.