This Crispy Eggplant Katsu is a tasty twist on the classic dish! It features slices of eggplant that are coated in breadcrumbs and fried until golden brown. Crunchy outside, soft inside!
It’s a hit at my dinner table and super easy to make. Just slice, bread, and fry—perfect for busy nights! Serve it with rice or a side salad for a fun meal your family will love!
Key Ingredients & Substitutions
Eggplant: A medium eggplant is ideal, but Japanese or Chinese eggplants can work as well. If you can’t find eggplant, zucchini makes a decent substitute, though the texture will differ.
Panko Breadcrumbs: For the crispiest results, use panko. If you don’t have it, traditional breadcrumbs can be used, but the texture will be less crunchy. You could also use crushed cornflakes for a fun twist!
Flour and Eggs: All-purpose flour is standard, but you can experiment with almond flour for gluten-free options. As for eggs, try a vegan egg substitute like flaxseed meal mixed with water if needed.
Seasoning: Garlic powder adds nice flavor, but feel free to swap it for onion powder or paprika for more depth. Adjust to your taste!
How Do You Achieve Perfectly Crispy Eggplant Katsu?
To get that delightful crisp, pay attention to the breading process. Ensure your eggplant slices are well-salted first to draw out moisture, which helps them fry better.
- After sweating the eggplant, pat the slices dry. This step prevents excess moisture and helps the coating stick.
- Coat thoroughly in flour, egg, and panko for the best crunch. Each layer is important!
- Fry in hot oil to create that golden crust. Keep the oil hot but not smoking—medium heat is key.
This method will give you the crispy texture you’re looking for. Enjoy making your eggplant katsu!
Crispy Eggplant Katsu
Ingredients You’ll Need:
- 1 medium eggplant
- Salt (for sweating eggplant)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Oil for frying (vegetable or canola oil)
- Optional garnish: fresh cilantro or parsley
- Optional dipping sauce: Katsu sauce or spicy mayo
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll need around 10-15 minutes for cooking. Ultimately, you can have the delicious Crispy Eggplant Katsu ready in about 30 minutes—perfect for an easy dinner!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by washing the eggplant thoroughly. Slice it into about 1/2-inch thick rounds. Lay the slices on a wire rack or some paper towels, sprinkle both sides lightly with salt, and let them sit for 15-20 minutes. This process helps draw out excess moisture, making them crispier when cooked. Once done, pat the slices dry with paper towels.
2. Set Up for Breading:
Prepare three shallow bowls for the breading process. In the first bowl, place the flour. In the second bowl, beat the two large eggs. In the third bowl, combine the panko breadcrumbs with black pepper and garlic powder (if using).
3. Bread the Eggplant Slices:
Take each eggplant slice and dip it into the flour, shaking off any excess. Next, dip the slice into the beaten eggs, ensuring it’s fully coated. Finally, coat the slice thoroughly with the panko breadcrumbs, pressing gently to help them stick.
4. Fry the Eggplant Katsu:
In a large frying pan, heat about 1/2 inch of oil over medium heat until it shimmers. Fry the breaded eggplant slices in batches, cooking for about 2-3 minutes on each side, or until they turn golden brown and crispy.
5. Drain and Serve:
Once fried, transfer the crispy eggplant katsu to a plate lined with paper towels to absorb any excess oil. Serve warm, garnished with fresh cilantro or parsley if desired, along with your favorite dipping sauce, like katsu sauce or spicy mayo.
Enjoy a crunchy, golden, and delicious eggplant katsu for an easy dinner!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables for Katsu?
Absolutely! While eggplant is delicious, you can substitute it with zucchini, mushrooms, or even sliced sweet potatoes. Just adjust the cooking time if the vegetable thickness varies.
How Do I Make the Katsu Vegan?
To make a vegan version, you can substitute the eggs with a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water (let it sit until it thickens), or use unsweetened plant-based milk as a dip for the breadcrumbs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness.
What Can I Serve with Eggplant Katsu?
Eggplant katsu pairs wonderfully with steamed rice, a fresh salad, or even in a sandwich or wrap. Feel free to accompany it with dipping sauces like katsu sauce, spicy mayo, or even a tangy yogurt sauce!
