eggplants, preferably the firm, long, and thin Japanese variety
Heat the oil in a large, deep pot over medium-high heat until hot. Preheat the oven broiler.
Slice the eggplants in half lengthwise and deep-fry them in the hot oil until they are done through. Allow to cool.
Score a diamond pattern into the cut sides of the eggplants and rub them with the crushed garlic. Then spread the anchovy paste on them. Make a half-and-half mixture of nutritional yeast and panko bread crumbs and sprinkle that on top.