Irresistible Crispy Eggplant ‘Katsu’ Recipe to Try Today

Crispy Eggplant ‘Katsu’ is a delightful dish that combines the crunchiness of perfectly fried eggplant with savory flavors and an irresistible golden crust. Imagine sinking your teeth into a slice of tender eggplant, coated in crispy breadcrumbs, while the aroma of frying wafts through your kitchen. perfect side for your katsu It’s like a warm hug on a plate, perfect for any occasion that calls for comfort food.

I remember the first time I made Crispy Eggplant ‘Katsu’; my friends were skeptical but ended up fighting over the last piece. It’s become our go-to dish for cozy gatherings and lazy weekends, promising an explosion of flavor and texture in each bite. zesty pickle de gallo Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this recipe guarantees a delicious experience.

I once served this dish at a potluck, and let’s just say the plate was empty before I even got to sit down.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: try stuffed sweet potatoes.

• Eggplant: Choose firm eggplants that feel heavy for their size; they should have smooth skin without blemishes.
• Panko Breadcrumbs: These Japanese-style breadcrumbs will give your eggplant that perfect crunch; don’t skimp on them!
• All-Purpose Flour: A light dusting of flour helps the egg wash stick better, creating an even coating.
• Eggs: Use large eggs; they help bind everything together and add richness to the crust.
• Salt & Pepper: Essential for seasoning; don’t forget to taste as you go for optimal flavor.
• Oil for Frying: Choose vegetable or canola oil for frying; they have high smoke points and neutral flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this savory garlic cauliflower recipe.

Let’s Make it Together

Prepare the Eggplant: Start by slicing your eggplant into ½-inch thick rounds. Sprinkle salt on both sides and let them rest for about 30 minutes to draw out moisture.

Set Up Your Breading Station: In three separate shallow dishes, place flour in one, whisked eggs in another, and panko breadcrumbs in the last. This assembly line will make breading easier and messier—just how we like it!

Dredge the Eggplant: Take each salted eggplant slice and coat it lightly in flour first. Shake off excess flour before dipping it into the egg mixture to ensure an even coverage.

Coat with Breadcrumbs: After dipping in egg, press each slice into panko breadcrumbs until well-coated. This step is where magic happens – those crumbs will turn crispy during frying.

Fry to Perfection: Heat oil in a deep skillet over medium heat until shimmering. Carefully place breaded eggplants into the oil without overcrowding and fry until golden brown on both sides—about 3-4 minutes per side.

Drain & Serve: Once fried, transfer your crispy delights onto a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauce—my personal favorite is tangy tonkatsu sauce! For more inspiration, check out this creamy seafood delight recipe.

Now you’re armed with everything you need to create this culinary masterpiece! Crispy Eggplant ‘Katsu’ not only satisfies cravings but also brings a bit of joy—and laughter—to your kitchen adventures. add a crunchy pickled salad Enjoy every crunchy bite!

Perfecting the Cooking Process

Start by slicing the eggplant evenly, then salt it to draw out moisture. Once you rinse and dry it, coat each slice in flour, egg wash, and breadcrumbs. Fry until golden brown for that perfect crisp.

Add Your Touch

Feel free to customize your crispy eggplant ‘katsu’ by using panko breadcrumbs for extra crunch or adding spices like smoked paprika to the flour mixture. Pair it with spicy mayo for a flavorful kick.

Storing & Reheating

Store leftover crispy eggplant ‘katsu’ in an airtight container in the fridge for up to three days. To reheat, bake in a preheated oven at 375°F (190°C) until warm and crispy again.

The first time I made crispy eggplant ‘katsu’, my friends devoured it so quickly that I barely got a piece! Their laughter filled the kitchen, creating memories that made cooking even more rewarding.

FAQ

What type of eggplant is best for katsu?

Japanese or globe eggplants work best due to their tenderness and flavor.

Can I make this dish gluten-free?

Yes! Substitute regular breadcrumbs with gluten-free panko or almond flour.

What sauces pair well with crispy eggplant ‘katsu’?

Try serving it with tonkatsu sauce or spicy mayo for added flavor.

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

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Crispy Eggplant ‘Katsu’

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• Author: mydishtoday
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Crispy Eggplant ‘Katsu’ is a mouthwatering dish that elevates the humble eggplant into a crunchy, golden delight. Coated in panko breadcrumbs and fried to perfection, this recipe results in tender slices of eggplant bursting with flavor. Perfect for gatherings or cozy dinners, serve it hot with your favorite dipping sauce for an unforgettable culinary experience.

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Ingredients

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• 1 medium eggplant (about 300g)
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• Oil for frying (about 1 cup)

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Instructions

1. Slice the eggplant into ½-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
2. Set up a breading station with flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
3. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.
4. Heat oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides; about 3-4 minutes per side.
5. Drain on paper towels and serve hot with your preferred dipping sauce.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer/Main
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 3 slices (150g)
• Calories: 390
• Sugar: 5g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 186mg