Name: Crispy Eggplant Katsu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 17.5 oz Chinese eggplants or American eggplants; Neutral oil (for frying or spraying); 1/2 cup all-purpose flour (or gluten-free flour); 1 1/2 tbsp corn starch; 1 tsp baking powder; 1 tsp salt; 1/2 cup + 2 tbsp room temp. water; 2 cups bread crumbs (Japanese breadcrumbs recommended); Japanese curry or other curry of choice; Steamed short-grain rice

why make this recipe

Crispy Eggplant Katsu is a delicious and satisfying dish that brings a taste of Japan to your table. Whether you choose to fry or bake the eggplant, the end result is crispy on the outside and tender on the inside. This recipe offers a great way to enjoy eggplant, especially for those who might not typically love their taste or texture. Plus, it’s easy to make and can be served with different sides and sauces, making it a versatile choice for any meal.

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how to make Crispy Eggplant Katsu

Ingredients:

17.5 oz Chinese eggplants or American eggplants (or other eggplant)
Neutral oil (for frying or spraying)
1/2 cup all-purpose flour (or other flour of choice like buckwheat, GF, etc.)
1 1/2 tbsp corn starch
1 tsp baking powder
1 tsp salt
1/2 cup + 2 tbsp room temp. water (additional 1-2 tbsp more if needed)
2 cups bread crumbs (or more if needed; Japanese breadcrumbs work well)
Japanese curry or other curry of choice
Steamed short-grain rice

Directions:

Slice the eggplants into 3/4 to 1-inch thick pieces. You can slice them at an angle for a nice presentation.
In a bowl, mix all the batter ingredients together until you achieve a smooth consistency.
Pour breadcrumbs into another shallow bowl.
If your batter feels too thick, add 1 tablespoon more water. It should have the consistency of thick pancake batter.
Dip each piece of eggplant into the batter, then coat it in the breadcrumbs. To keep your hands clean, use one hand for the wet batter and the other for the dry breadcrumbs.
Repeat this until all eggplant pieces are coated.
Heat a large frying pan or wok over medium-high heat. Add enough oil to submerge the eggplants. The oil should reach 350°F/180°C (you can check by adding a bread crumb; if it sizzles, the oil is ready).
Carefully add the eggplant pieces to the hot oil and fry for 2-3 minutes on each side or until golden brown and crispy.
Once done, take them out and place them on a strainer or a cooling rack to drain excess oil. Avoid covering them to keep them crispy.
Serve the eggplant with Japanese curry and steamed short-grain rice. You can also enjoy it with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce.

Baking option:

To bake, preheat the oven to 425°F (220°C). Place the coated eggplant on a baking sheet lined with parchment paper and lightly spray with oil. Bake for 20-25 minutes, flipping halfway until golden and crisp.

Air-Frying Option:

Preheat your air fryer to 375°F (190°C). Arrange the coated eggplant in a single layer in the air fryer basket. Spray lightly with oil and cook for about 12-15 minutes, flipping halfway through.

how to serve Crispy Eggplant Katsu

Crispy Eggplant Katsu is best served warm. Pair it with a bowl of Japanese curry and steaming short-grain rice for a complete meal. You can also serve it with tonkatsu sauce, a side of shredded cabbage, or any dipping sauce you like. This dish makes for a wonderful lunch or dinner option, satisfying both vegetarians and meat lovers alike!

how to store Crispy Eggplant Katsu

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat them in an air fryer or oven rather than using a microwave.

tips to make Crispy Eggplant Katsu

Make sure to slice the eggplant evenly so they cook uniformly.
Dry the slices of eggplant with a paper towel before battering to help the coating stick better.
Experiment with different types of breadcrumbs for unique flavors and textures.
If baking or air-frying, ensure to spray the eggplant lightly with oil for extra crispiness.

variation (if any)

You can switch out the eggplant for zucchini or mushrooms for a different version of Katsu. Additionally, try different seasonings or spices in the batter for added flavor.

FAQs

1. Can I use frozen eggplants?
It is best to use fresh eggplants for this recipe. Frozen eggplants can become watery when cooked.

2. Can I make this recipe gluten-free?
Yes! Use gluten-free flour and gluten-free breadcrumbs to make this dish suitable for a gluten-free diet.

3. How do I know when the oil is hot enough for frying?
You can dip a chopstick or a piece of breadcrumb into the oil. If it bubbles around, the oil is ready for frying.