Preheat your oven to 350°F (175°C) if you prefer baking. Slice the eggplants into 3/4 to 1-inch thick pieces, sprinkle with salt, and let sit for about 10 minutes.

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the water until you have a thick pancake batter consistency.

Set up a breading station with the batter in one bowl and panko breadcrumbs in another. Dip each eggplant slice into the batter, then into the panko, pressing gently for an even coat.

In a frying pan, heat enough neutral oil to submerge the eggplants to about 1 inch deep. Heat until oil reaches 350°F (180°C).

Fry the coated eggplant slices in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.

Serve immediately with Japanese curry and steamed rice. Optionally add tonkatsu sauce or serve over shredded cabbage.