Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside
Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside.
Mix the eggs and water in a plate or deep dish.
Slice the eggplant into 1/2 inch pieces.
Place the eggplant in the flour dredge, making sure to coat well.
Dip the dredged eggplant into the egg wash and coat well.
Next, coat with panko breading. Press the coating into the eggplant to help the breading stick better.
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.
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!
Move to a wire rack and top with flakey salt.
Enjoy as is or top on curry rice!