Place peeled, sliced eggplant in a colander and sprinkle liberally with salt. Allow to sit in the sink for one hour.

Mix yogurt, mayonnaise, curry powder, 1/2 teaspoon salt and vinegar together in a bowl. Cover and refrigerate until ready to use.

After the eggplant has set for an hour, rinse well and pat dry between two paper towels. Season both sides with salt and pepper.

Whisk together egg and milk in a bowl. On a plate mix panko bread crumbs, plain bread crumbs and garlic powder.

Set up an assembly line in this order: flour, egg/milk and then bread crumbs. Dip a slice of eggplant in the flour, then dip them in the egg/milk wash, lastly press it into the bread crumbs. Then repeat the process one more time to double coat the eggplant. Repeat until all eggplant is coated twice.

Heat enough oil to generously coat the bottom of the skillet. Fry the eggplant, in batches if necessary, until golden brown on both sides, 3 - 4 minutes. Transfer to a paper towel lined plate. Lightly sprinkle with salt.

Place eggplants onto serving platter and top with curried yogurt sauce. Serve.