Eggplant Katsu

0 Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside
1 Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside. 
2 Mix the eggs and water in a plate or deep dish. 
3 Slice the eggplant into 1/2 inch pieces.
4 Place the eggplant in the flour dredge, making sure to coat well. 
5 Dip the dredged eggplant into the egg wash and coat well.  
6 Next, coat with panko breading. Press the coating into the eggplant to help the breading stick better. 
7 In a pan, heat the frying oil on medium-low heat. Add a pinch of breadcrumbs into the pan to test the oil. If it starts to sizzle, it's ready. 
8 Fry the eggplant for 2-3 minutes on each side or until golden brown. Adjust the heat accordingly - you don't want the panko breading to burn!
9 Move to a wire rack and top with flakey salt. 
10 Enjoy as is or top on curry rice!