Description
Crispy Eggplant Katsu is a delectable vegetarian dish that combines a crunchy exterior with a tender inside, perfect for any occasion. Coated in panko breadcrumbs and lightly fried to golden perfection, this recipe offers an irresistible umami flavor that will have everyone at the table asking for seconds. Easy to prepare, it’s a fantastic option for busy weeknights or family gatherings. Serve it with tonkatsu sauce for an added sweet-savory kick, and enjoy the delightful crunch in every bite.
Ingredients
- 1 medium eggplant (about 300g)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- ½ tsp salt
- ¼ tsp pepper
- ½ cup vegetable oil (for frying)
- 3 tbsp tonkatsu sauce
Instructions
- Slice the eggplant into ½-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Set up three bowls: one with flour, another with whisked eggs, and the last with panko breadcrumbs.
- Coat each eggplant slice in flour, dip in eggs, then press into panko until fully covered.
- Heat vegetable oil in a skillet over medium-high heat. Fry each slice for about 3-4 minutes per side until golden brown and crispy.
- Transfer to paper towels to drain excess oil and serve hot with tonkatsu sauce.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For extra flavor, add garlic powder or chili flakes to the breadcrumb mixture. - Keep the oil temperature steady around 350°F for even cooking. - Leftovers can be stored in an airtight container; reheat in a preheated oven at 375°F for about 10 minutes.