Amazing Crispy Eggplant ‘Katsu’ for Delicious Comfort Food

Crispy Eggplant ‘Katsu’ is like a warm hug on a plate, perfectly crispy on the outside and tender on the inside. The aroma wafts through your kitchen as you prepare this delightful dish, making your mouth water in anticipation. colorful roasted root vegetables.

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Picture this: a cozy evening with friends, laughter filling the air, and the sizzling sound of eggplant frying in a pan. That’s when I first made Crispy Eggplant ‘Katsu,’ and it quickly became our go-to comfort food for gatherings. For more inspiration, check out this cooking tips for eggplant recipe.

I once made this dish for a potluck, and let me tell you, my friends devoured it faster than I could say “katsu!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this more delicious recipes.

• Eggplant: Choose firm eggplants without blemishes for the best texture; Japanese or globe varieties work wonderfully.
• Panko Breadcrumbs: These provide an extra crunch; go for plain or seasoned based on your preference.
• Flour: All-purpose flour serves as the base for dredging; it helps the egg wash stick better.
• Eggs: Use large eggs for coating; they bind everything beautifully. hearty cabbage and eggs skillet.
• Salt and Pepper: Season generously to enhance all flavors; don’t skimp!
• Oil: Use vegetable oil for frying; it has a high smoke point perfect for crispy results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Eggplant: Begin by slicing the eggplant into 1/4-inch rounds. Sprinkle salt over them and let them sit for about 30 minutes to draw out moisture and bitterness.

Dredge in Flour: Pat dry your eggplant slices with paper towels. Dredge each slice in flour until it’s lightly coated; this creates a great base for the next steps.

Dip into Egg Wash: Beat your eggs in a bowl until well combined. Dip each flour-coated slice into the eggs, ensuring it’s fully covered; this step adds moisture and helps make that crispy crust.

Coat with Panko Breadcrumbs: Press each egg-coated slice into panko breadcrumbs until well coated. This gives your eggplant that irresistible crunch we all crave!

Fry Until Golden Brown: Heat vegetable oil in a frying pan over medium heat. Fry each slice until golden brown and crispy, about 3-4 minutes per side. The aroma will be heavenly!

Drain and Serve: Remove the fried slices from the pan and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce or over rice.

Enjoy every bite of your Crispy Eggplant ‘Katsu’ while basking in compliments from friends or family! refreshing crunchy pickled salad.

Perfecting the Cooking Process

Start by salting the eggplant to remove excess moisture, then bread and bake it for an even crispiness.

Add Your Touch

Experiment with different breadcrumbs or spices to personalize your crispy eggplant ‘katsu’ experience. flavorful Asian chicken salad

Storing & Reheating

Store leftovers in an airtight container in the fridge; reheat in the oven for maximum crispiness.

Once, while hosting a dinner party, my friends couldn’t believe this was eggplant; they devoured it like it was candy!

FAQ

Can I use other vegetables for katsu?

Absolutely! Zucchini and sweet potatoes also work great with this method.

What dipping sauce pairs well with crispy eggplant ‘katsu’?

A tangy tonkatsu sauce or spicy mayo elevates this dish perfectly.

How do I know when the eggplant is cooked through?

The eggplant should be golden brown outside and soft inside when fully cooked.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Crispy Eggplant ‘Katsu’

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• Author: Annika Weber
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Crispy Eggplant Katsu is a delightful vegan dish that features tender eggplant coated in a crunchy panko breadcrumb crust. Perfect as a snack, side, or main course, this recipe is sure to impress family and friends with its incredible texture and flavor.

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Ingredients

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• 1 medium eggplant (approx. 300g)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• 1 cup vegetable oil for frying

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Instructions

1. Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
2. Rinse and pat dry the eggplant slices. Dredge each slice in flour until lightly coated.
3. Dip the floured slices into beaten eggs, ensuring full coverage.
4. Coat each slice with panko breadcrumbs, pressing lightly for adherence.
5. Heat vegetable oil in a frying pan over medium heat. Fry each slice until golden brown, about 3-4 minutes per side.
6. Drain on paper towels and serve hot with your favorite dipping sauce or over rice.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying
• Cuisine: Vegan

Nutrition

• Serving Size: 2 slices (150g)
• Calories: 330
• Sugar: 3g
• Sodium: 170mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 120mg