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–+ servings
Crispy Eggplant ‘Katsu’

Crispy Eggplant Katsu: A Flavor-Packed Vegan Delight

This Crispy Eggplant ‘Katsu’ is a delicious vegan dish, offering a satisfying crunch with tender eggplant, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 17.5 oz Chinese eggplants Feel free to swap with other eggplant varieties.
For the Batter
  • 0.5 cup all-purpose flour Can be replaced with gluten-free flour.
  • 1.5 tbsp corn starch Enhances crunchiness.
  • 1 tsp baking powder Creates a lighter texture.
  • 1 tsp salt Amplifies flavor.
  • 0.5 - 2 tbsp room temperature water Add gradually to achieve pancake batter consistency.
For Coating
  • 2 cups bread crumbs Panko is recommended for crunch.
For Frying or Baking
  • neutral oil Essential for frying; can use oil spray for baking or air-frying.

Equipment

  • Frying Pan
  • Mixing bowl
  • slotted spatula
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into 3/4 to 1-inch thick pieces and set aside.
  2. Combine flour, corn starch, baking powder, and salt in a mixing bowl. Gradually add water to achieve batter consistency.
  3. Pour bread crumbs on a separate plate for coating. Set up a clean hands method for coating.
  4. Dip each eggplant slice in the batter, then coat with bread crumbs evenly.
  5. Heat oil in a frying pan over medium-high heat until about 350°F (180°C).
  6. Fry the eggplant slices for 2-3 minutes on each side until golden brown.
  7. Drain excess oil on a cooling rack lined with paper towels.
  8. Serve hot with steamed rice, Japanese curry, or tonkatsu sauce.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Ensure oil is hot enough to avoid soggy eggplant. Use separate hands for wet and dry to minimize clumping. Store leftovers in an airtight container for best results.

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