Description
These Crispy Eggplant Katsu pieces have an ultra-crispy breadcrumb coating and a silky-soft eggplant center. Whether fried, baked, or air-fried, they’re delicious served with Japanese curry sauce and steamed rice for a comforting, satisfying meal.
Ingredients
- Eggplant
- 17.5 oz Chinese eggplants, American eggplants, or other eggplant
- Neutral oil, for frying or spraying
- Batter
- 1/2 cup all-purpose flour (or flour of choice)
- 1 1/2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup + 2 tablespoons room-temperature water, plus 1–2 tablespoons more if needed
- Coating
- 2 cups breadcrumbs, or more as needed (Japanese breadcrumbs/panko recommended)
- For Serving
- Japanese curry or curry of choice
- Steamed short-grain rice
Instructions
- Slice the eggplants into 3/4 to 1-inch thick pieces, preferably at an angle for larger surface area.
- In a bowl, mix together the flour, cornstarch, baking powder, salt, and water until smooth. If the batter is too thick, add 1 tablespoon more water at a time until it reaches a thick pancake batter consistency.
- Place the breadcrumbs in a shallow bowl or plate.
- Dip each piece of eggplant into the batter, letting any excess drip off, then coat well in the breadcrumbs. Repeat with the remaining eggplant pieces.
- Heat a large frying pan or wok over medium-high heat and add enough oil to submerge the eggplant pieces. Heat the oil to about 350°F/180°C if using a thermometer.
- Fry the eggplant pieces for 2–3 minutes per side, or until golden brown and crisp. Flip to cook evenly on both sides.
- Remove the eggplant from the oil and place on a strainer or cooling rack to drain excess oil. Do not cover, or they may become soggy.
- Serve hot with Japanese curry and steamed short-grain rice, or with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce.
- Baking option: Preheat oven to 350°F. Place breaded eggplant on a lined baking tray, brush lightly with oil, and bake for 35–40 minutes, flipping halfway through.
- Air-frying option: Arrange breaded eggplant in the air fryer basket, spray or brush generously with oil, and air-fry at 200°C for 30–35 minutes, flipping halfway through.
Notes
- The fried version gets the deepest golden color, but the baked and air-fried versions still turn out very crispy.
- Don’t cover the cooked eggplant after frying or baking, or it can lose its crispness.
- These are also delicious served with teriyaki sauce, tonkatsu sauce, or simply enjoyed on their own.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Snack
- Method: Fried or Baked
- Cuisine: Asian, Japanese