Step 1

In a small bowl, stir together the ketchup, Worcestershire and soy sauces; set aside. Season each eggplant slice lightly on both sides with salt and set aside on paper towels for 5 to 10 minutes.

Step 2

In a pie plate or wide, shallow bowl, stir together the flour and ¼ teaspoon each salt and pepper. In a second similar dish, whisk together the cornstarch and ⅓ cup water. To a third dish, add the panko.

Step 3

Pat the eggplant dry and, working a slice at a time, dredge through the flour mixture, turning to coat and shaking off any excess. Transfer to the cornstarch slurry and turn to coat on both sides. Finally, coat each slice with panko, pressing so the breadcrumbs adhere. Transfer to a large plate.

Step 4

Line another large plate with paper towels. In a 12-inch nonstick skillet over medium, heat ½ cup of oil until shimmering. Add 3 of the eggplant slices and cook, undisturbed, until the bottoms are golden brown, 3 to 4 minutes. Flip the slices and continue to cook until the eggplant is tender and the second sides are golden brown, about another 3 minutes. Transfer to the paper towel-lined plate and sprinkle with salt.

Step 5

Pour off and discard the oil and wipe out the skillet. Cook the remaining eggplant in 1 or 2 more batches in the same way, using ½ cup oil for each. Transfer the eggplant to a platter and serve with the sauce.