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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.