Crispy Eggplant Katsu

1. Slice the eggplant in 1/2 inch slices.
2. Combine ingredients for the dredge (1/2 cup flour, 1/2 tsp salt), egg wash (2 eggs, 1 tbsp water), and panko breading (1 cup panko bread crumbs, 1 tsp salt, 1/4 tsp paprika, 1/4 tsp black pepper) into separate plates.
3. Coat the eggplant in the dredge, egg wash, and panko. Repeat.
4. Heat up the frying oil in a pan on medium heat. Add a pinch of breadcrumbs to test the oil - if it starts to sizzle, it's ready.
5. Cook the eggplant for 2-3 minutes on each side or until golden brown.
6. Move to wire rack and top with flakey salt.
7. Enjoy as is or top on curry rice!