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–+ servings

Crispy Eggplant Katsu

A deliciously crispy and flavorful eggplant katsu, perfect for a vegetarian meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant Preparation
  • 2 medium eggplants sliced into 1/2 inch rounds
  • 1 teaspoon salt for sweating the eggplant
Breading Mixture
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs for extra crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
Frying
  • 1 cup vegetable oil for frying
Serving
  • 4 tablespoons tonkatsu sauce for serving
  • 2 cups shredded cabbage for garnish

Method
 

Prepare the Eggplant
  1. Sprinkle salt on the eggplant slices and let them sit for about 15 minutes to draw out moisture.
  2. Rinse the eggplant slices under cold water and pat dry with paper towels.
Bread the Eggplant
  1. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with garlic powder, onion powder, and black pepper.
  2. Dredge each eggplant slice in flour, dip in egg, and coat with panko breadcrumbs.
Fry the Eggplant
  1. Heat vegetable oil in a frying pan over medium heat.
  2. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side.
  3. Transfer to a baking sheet lined with paper towels to drain excess oil.
Serve
  1. Serve the crispy eggplant katsu with tonkatsu sauce and a side of shredded cabbage.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

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