Crispy and melt-in-your-mouth delicious, these eggplant tempura are a crowd pleaser.
Slideshow: Eggplant Recipes
In a large bowl, whisk together the flour and water until smooth. Set aside. Place the panko in a bowl and set aside.
In a large saucepan heat 2 inches of oil to 350° over medium-high heat.
Dip the eggplant in the flour/water mixture. Shake off excess batter. Roll the coated eggplant in the panko until completely coated.
Fry the eggplant until golden brown and crisp, about 3 minutes. Drain on paper towels or a wire rack.
Serve warm with soy sauce for dipping.