Description
Crispy Eggplant ‘Katsu’ is a delightful, plant-based dish that transforms tender eggplant slices into golden, crunchy morsels. Coated in panko breadcrumbs and fried to perfection, this recipe serves as a healthier twist on traditional katsu. The dish bursts with Japanese-inspired flavors and pairs beautifully with tangy tonkatsu sauce. Perfect for impressing guests or enjoying a cozy family meal, Crispy Eggplant ‘Katsu’ is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 medium eggplants (sliced into ½-inch thick rounds)
- 1 cup all-purpose flour
- 2 large eggs (whisked)
- 1 ½ cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
- ¼ cup tonkatsu sauce (for serving)
- 2 green onions (chopped, for garnish)
Instructions
- Slice the eggplants and sprinkle with salt. Let sit on paper towels for 30 minutes to remove excess moisture.
- Prepare three shallow bowls: one with seasoned flour, one with whisked eggs, and another with panko breadcrumbs.
- Pat the eggplant slices dry and coat each slice in flour, dip in eggs, then roll in breadcrumbs until fully covered.
- Heat about half an inch of vegetable oil in a skillet over medium heat. Fry the breaded slices in batches until golden brown (about 3-4 minutes per side).
- Drain on paper towels to remove excess oil.
- Serve hot with tonkatsu sauce and garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece (80g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 70mg