Slice the Chinese eggplants at an angle into 3/4 to 1-inch thick pieces.

In a mixing bowl, combine the all-purpose flour, corn starch, baking powder, salt, and water. Whisk until smooth.

Place the breadcrumbs in a shallow bowl.

Dip each eggplant slice into the batter, letting excess drip off, then coat evenly in the breadcrumbs.

Heat your neutral oil in a frying pan to 350°F (180°C). Fry the coated eggplant for 2-3 minutes on each side.

Remove the eggplant katsu and place on a cooling rack to maintain crunch.

Serve hot, paired with Japanese curry and steamed rice or with tonkatsu sauce.