This Crispy Eggplant Katsu is a fun twist on a classic dish! With a crunchy coating and tender eggplant inside, it’s a tasty option for a quick dinner.
It’s easy to make, and you’ll feel like a chef! Just slice the eggplant, dip it in breading, and fry until golden. Perfect for serving with rice or in a sandwich!
Key Ingredients & Substitutions
Eggplant: Choose a large, firm eggplant. If you want a quicker option, you can use zucchini instead, although it has a different flavor.
Panko Breadcrumbs: These give amazing crunch! If you can’t find panko, regular breadcrumbs work, but they won’t be as crispy. You can also use crushed cornflakes for a fun twist.
Mirin/Rice Vinegar: For the dipping sauce, mirin adds a sweet touch. If unavailable, replace it with equal parts rice vinegar and sugar for similar flavor.
Fresh Herbs: I love using basil for garnish, but shiso leaf is traditional if you can find it. Cilantro can also add a nice flavor.
How Can I Get Perfectly Crispy Coating on My Eggplant Katsu?
The key to that crispy texture starts with preparing the eggplant right. Salting it helps to draw out moisture and bitterness. Be sure to pat the slices dry afterward for the best results. Here’s how:
- After slicing and salting for 20-30 mins, rinse the eggplant briefly to wash off the salt, then dry with paper towels.
- Coat each slice in flour first, which helps the egg stick. Shake off any excess flour.
- The egg layer is crucial for binding; let the excess drip off before moving to the panko.
- Finally, make sure the oil is hot enough (around 350°F) before frying. This keeps the katsu crispy instead of soggy.
Crispy Eggplant Katsu Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 large eggplant (about 1 lb)
- Salt, for sweating the eggplant
- 1 cup all-purpose flour
- 2 large eggs
- 1-1½ cups panko breadcrumbs
- Vegetable oil, for frying
- Fresh basil or shiso leaves, thinly sliced (for garnish)
For the Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tsp sugar or honey
- 1 small carrot, finely diced
- 1 small green onion, thinly sliced
- 1 tsp toasted sesame seeds
Time Needed:
This recipe will take about 15 minutes for preparation and approximately 10-15 minutes for frying. Including the time for the eggplant to sweat, you’ll need about 30-45 minutes total to enjoy a delicious crispy dinner!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by slicing the eggplant into 1/2-inch thick rounds or lengthwise slices. Spread the slices out on a tray and sprinkle salt on both sides. Allow them to sit for about 20-30 minutes to help draw out moisture and reduce bitterness. When done, pat the slices dry with a paper towel to remove any excess moisture.
2. Set Up the Breading Stations:
While the eggplant is sweating, set up your breading stations. Prepare three bowls: one with all-purpose flour, one with the beaten eggs, and the last with panko breadcrumbs. This process will help keep your hands and the kitchen tidy!
3. Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Aim for the oil to reach about 350°F (175°C) before frying. This ensures that your katsu will be crispy!
4. Bread the Eggplant:
One by one, take each eggplant slice and first dredge it in flour, shaking off any excess flour. Next, dip it into the beaten egg, allowing any excess to drip off, and finally coat it evenly in panko breadcrumbs. Press gently on the breadcrumbs to ensure they stick well.
5. Fry to Perfection:
Carefully add the breaded eggplant slices to the hot oil in batches. Fry for about 2-3 minutes on each side or until they turn golden brown and crispy. Be careful not to overcrowd the pan to maintain even cooking.
6. Drain the Fried Eggplant:
Once fried, use a slotted spoon to remove the crispy eggplant slices and place them on a paper towel-lined plate to drain any excess oil.
7. Make the Dipping Sauce:
In a small bowl, combine soy sauce, mirin (or rice vinegar), sugar, diced carrot, green onion, and sesame seeds. Mix well until the sugar dissolves for a delicious dipping sauce.
8. Serve and Enjoy!
Serve your crispy eggplant katsu hot, garnished with fresh basil or shiso, alongside a bowl of steamed rice and the tasty dipping sauce. Enjoy your crunchy, flavorful eggplant katsu for a simple yet satisfying dinner!
FAQ for Crispy Eggplant Katsu
Can I Use Other Vegetables Instead of Eggplant?
Absolutely! Zucchini, sweet potatoes, or even mushrooms can be great substitutes. Just keep in mind that cooking times might vary slightly depending on the vegetable’s thickness and moisture content.
How Do I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by using a gluten-free flour blend and substituting panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your soy sauce is gluten-free as well!
Can I Prepare the Eggplant Katsu in Advance?
Yes, you can prep the breaded eggplant slices in advance! Once breaded, place them on a tray lined with parchment paper and freeze until firm. Afterward, transfer them to an airtight container or freezer bag. When you’re ready to cook, fry them directly from frozen, but increase cooking time slightly.
How Can I Store Leftovers?
Store any leftover eggplant katsu in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to help restore their crispiness.
