Cut the eggplant into thick slices.
Then rinse with saltwater and pat to dry.
In a bowl, add corn starch, rice flour, all-purpose flour, salt, black pepper, paprika and garlic powder.
Give it a good mix of all the ingredients in bowl.
Now coat the dry eggplant slices in the flour mixture from both sides. Make sure, to stick on slices without dropping.
Prepare all the slices by coating a flour.
Heat oil in a pan and add eggplant slices one by one. Don't overcrowed!
When the one side is done and showing golden crispy texture then flip it over.
Fry from another side until golden fry.
Now take it out and make sure to release extra oil.
Keep it on absorbent paper to absorb excessive oil.
Now it's ready to serve.