Preheat your oven to 400°F (200°C) if you plan to finish the katsu in the oven.

Slice the eggplant into 1/4-inch rounds.

Set up a breading station with three shallow plates: one with flour seasoned lightly with salt and pepper, another with the beaten eggs, and the last with panko breadcrumbs mixed with garlic powder and smoked paprika if using.

Dip each eggplant slice into the flour, shake off excess, coat it in egg, and press it into panko crumbs until well-coated. Lay them out on a baking tray.

Heat a large skillet over medium heat and add a few tablespoons of olive oil.

Fry the eggplant slices in batches for about 3-4 minutes on each side until golden brown. Alternatively, for a healthier option, bake them on a baking sheet with spray olive oil for 20 minutes, flipping halfway through.

Drain cooked eggplant on paper towels and sprinkle with salt.