CRISPY EGGPLANT ‘KATSU’ 🍆
I still remember the first bite of CRISPY EGGPLANT ‘KATSU’ at our family dinner – the crunch of the exterior giving way to tender, melt-in-your-mouth goodness was pure magic.
It was a chilly autumn evening, and my mom had just brought out a steaming hot plate of freshly made CRISPY EGGPLANT ‘KATSU’, the aroma of sesame oil and eggplant filling the air.
It wasn’t long before this CRISPY EGGPLANT ‘KATSU’ 🍆 quickly became a cherished family favorite.
Why You’ll Love This CRISPY EGGPLANT ‘KATSU’ 🍆
- The satisfying crunch of the panko breadcrumbs.
- A delicate balance of savory and slightly sweet flavors.
- Ready in just 30 minutes.
- Easy to make with simple ingredients.
- Perfect for a weeknight dinner or special occasion.
Ingredients You’ll Need
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 2 cups vegetable oil for frying
- Salt, to taste
- Pepper, to taste
- 1 cup tonkatsu sauce (or to taste)
The star of the show, of course, is the humble eggplant – its meaty texture and mild flavor make it the perfect canvas for our CRISPY EGGPLANT ‘KATSU’. Paired with a side of steaming hot rice and a drizzle of tangy Tonkatsu sauce, it’s a match made in heaven!
Expert Tips for the Best CRISPY EGGPLANT ‘KATSU’ 🍆
- Dredging the eggplant slices in flour before coating with panko breadcrumbs is key to achieving that perfect crunch.
- Don’t overcrowd the skillet – fry in batches for the crispiest results.
- Add a sprinkle of sesame seeds on top for added nutty flavor.
- Fry until golden brown, about 3-4 minutes per side.
- Make ahead and refrigerate for up to 2 hours before frying.
Variations and Substitutions
Swap out the eggplant for zucchini or portobello mushrooms for a gluten-free option. Try using chicken or pork cutlets for a protein-packed twist. Add a sprinkle of red pepper flakes for an extra kick of heat!
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes, or until crispy and hot. Freeze for up to 2 months and fry straight from the freezer.
Frequently Asked Questions
Can I make CRISPY EGGPLANT ‘KATSU’ ahead of time?
Yes, you can make CRISPY EGGPLANT ‘KATSU’ ahead of time and refrigerate for up to 2 hours before frying. Simply fry until crispy and hot before serving.
How do I achieve the perfect crunch?
Dredging the eggplant slices in flour before coating with panko breadcrumbs is key to achieving that perfect crunch. Don’t overcrowd the skillet – fry in batches for the crispiest results.
What can I serve with CRISPY EGGPLANT ‘KATSU’?
Serve with steaming hot rice, a side of stir-fried vegetables, and a drizzle of Tonkatsu sauce for a well-rounded meal.
Give this CRISPY EGGPLANT ‘KATSU’ a try and let me know what you think! Your taste buds (and your family) will thank you.
Crispy Eggplant Katsu
🧂 Ingredients
👩🍳 Instructions
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1Prepare the breading station: In a shallow dish, mix together flour, and a pinch of salt and pepper.
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2In another shallow dish, beat the eggs.
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3In a third shallow dish, place the panko breadcrumbs.
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4Dredge the eggplant slices in the flour mixture, shaking off excess.
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5Dip the floured eggplant slices in the beaten eggs, making sure they’re fully coated.
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6Roll the eggplant slices in the panko breadcrumbs to coat evenly.
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7Heat about 1/2-inch (1 cm) of vegetable oil in a large frying pan over medium-high heat.
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8When the oil is hot, add a few eggplant slices to the pan and fry until golden brown and crispy, about 3-4 minutes per side.
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9Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
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10Serve the crispy eggplant slices with tonkatsu sauce for dipping.
