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Prepare the eggplants — Peel the eggplants and slice them lengthwise into thick strips, keeping the top end intact so they hold a fan shape while frying.
Soak to remove bitterness — Place the eggplant strips in salted water and let them sit briefly to remove bitterness and excess moisture.
Dry thoroughly — Remove from water and pat completely dry so the batter sticks better and fries crispier.
Make the batter — Whisk flour, cornstarch, egg, cold water, paprika, garlic powder, salt, and pepper until smooth and thick enough to coat.
Prepare the coating — Mix panko breadcrumbs with sesame seeds for an extra crunchy, nutty crust.
Coat the eggplant — Dip each piece into the batter first, then press into the panko mixture until fully covered on all sides.
Fry until golden — Heat oil in a pan over medium heat (enough to coat the bottom, about 0.5–1 cm / ¼–½ inch of oil). Fry the eggplant for 5-6 minutes, turning occasionally, until golden brown and crisp on all sides. Take your time—slow frying gives the best texture.
Drain and serve — Place on paper towels to remove excess oil and serve immediately while hot and crunchy.