Slice the eggplant into even, ½-inch thick rounds and sprinkle with salt. Let sit for 15 minutes, then pat dry.

In a mixing bowl, combine flour, baking powder, salt, black pepper, and water to create a smooth batter.

Set up a breadcrumb station. Dip each eggplant slice into the batter, then coat with panko crumbs.

Heat oil in a pan and fry eggplant slices for 5 minutes per side until golden brown. Drain on paper towels.

Slice the onion, garlic, ginger, carrot, and potato. Sauté in oil for about 5 minutes until onion is translucent.

Add carrots and potatoes, stir for 2-3 minutes, then add water and curry cubes. Simmer for 10 minutes.

Continue to simmer until vegetables are tender, about another 5-10 minutes. Stir occasionally.

Plate with rice and lay crispy eggplant katsu on the side, topped with warm curry sauce.