Crispy Eggplant ‘Katsu’ is a delicious and crunchy vegetarian take on the classic Japanese katsu, typically made with breaded and fried meat. In this version, slices of eggplant are breaded in panko breadcrumbs and fried to golden perfection, offering a crispy exterior and a tender, juicy interior. The eggplant takes on a mild, savory flavor that pairs wonderfully with tonkatsu sauce, making this dish a perfect substitute for traditional katsu.
I first made Crispy Eggplant ‘Katsu’ when I was looking for a plant-based version of the classic dish, and it became a favorite in no time. The eggplant’s soft texture contrasts beautifully with the crunchy breading, and the savory tonkatsu sauce brings everything together. What I love most about this recipe is how satisfying it is—it’s crispy, savory, and has that comfort-food feel, even without the meat.
What’s great about Crispy Eggplant ‘Katsu’ is how easy it is to prepare and customize. You can serve it with a side of rice, pickled vegetables, or a simple salad. The eggplant can also be used as a filling for sandwiches or wraps. Whether you’re making it as a main dish or a fun appetizer, this eggplant ‘katsu’ is sure to be a hit with vegetarians and meat-eaters alike!
Perfect for:
- Vegetarian meals
- Weeknight dinners
- Japanese cuisine lovers
- Light comfort food
- Special occasions
Why You’ll Love This Recipe
Here are 10 reasons why Crispy Eggplant ‘Katsu’ will become your go-to comfort food:
- Crispy Perfection: The eggplant is breaded and fried to golden perfection, giving each bite a satisfying crunch.
- Vegetarian Delight: Enjoy the rich, savory flavors of katsu without the meat.
- Simple and Quick: Easy to prepare and perfect for busy weeknights or casual meals.
- Rich Umami Flavor: The tonkatsu sauce enhances the savory, tender eggplant for a full-flavored experience.
- Perfectly Tender Inside: The eggplant stays soft and melt-in-your-mouth tender while the coating crisps up beautifully.
- Japanese-Inspired: A fun and flavorful take on traditional Japanese katsu, ideal for Japanese cuisine enthusiasts.
- Customizable: Adjust the spice level of the tonkatsu sauce or add seasonings to the breadcrumb coating for extra flavor.
- Kid-Friendly: Kids love the crunchy exterior and the mild, comforting flavor of eggplant.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this dish suitable for those with dietary restrictions.
- Make-Ahead Friendly: Prepare the eggplant and breading in advance for a quicker cooking time when you’re ready to serve.
Preparation and Cooking Time
- Total Time: 1 hour
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Servings: 4 servings
- Calories per serving: Approximately 350-400 calories
- Key Nutrients: Protein: 5g, Carbs: 45g, Fat: 18g
Ingredients
For the Eggplant:
- 2 medium eggplants, sliced into ½-inch thick rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil for frying
For the Tonkatsu Sauce:
- ½ cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
Optional Garnish:
- Chopped green onions
- Sesame seeds
Ingredient Highlights
- Eggplant: Provides a tender and savory base that absorbs the flavors of the coating and sauce.
- Panko Breadcrumbs: Create a light, crispy texture that’s perfect for frying.
- Tonkatsu Sauce: The rich, slightly tangy sauce pairs beautifully with the crispy eggplant for a classic katsu flavor.
Step-by-Step Instructions
Prepare the Eggplant:
- Preheat Oil: Heat vegetable oil in a large frying pan over medium-high heat, enough to cover the bottom of the pan.
- Bread the Eggplant: Set up a breading station with three shallow bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt, pepper, garlic powder, and paprika.
- Coat the Eggplant: Dip each eggplant slice first into the flour, then the egg, and finally coat it with the panko breadcrumbs. Press down gently to ensure a thick, even coating.
- Fry the Eggplant: Fry the breaded eggplant slices in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
Make the Tonkatsu Sauce:
- Combine Sauce Ingredients: In a small saucepan, combine ketchup, soy sauce, Worcestershire sauce, Dijon mustard, honey, rice vinegar, ground ginger, and garlic powder.
- Simmer: Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
Assemble the Dish:
- Serve: Place the crispy eggplant slices on a plate and drizzle with tonkatsu sauce. Garnish with chopped green onions and sesame seeds if desired. Serve immediately.
How to Serve
Here are 10 ways to enjoy Crispy Eggplant ‘Katsu’:
- On a Rice Bowl: Serve over a bowl of steamed rice for a satisfying meal.
- With a Side Salad: Pair with a simple green salad for a balanced, light meal.
- As an Appetizer: Serve as a crispy starter with a side of tonkatsu sauce for dipping.
- In a Sandwich: Use the crispy eggplant in a sandwich with lettuce and pickles for a unique twist on a katsu sandwich.
- With Noodles: Serve alongside a bowl of udon or soba noodles for a comforting Japanese-inspired meal.
- With Pickled Vegetables: Pair with pickled daikon or cucumbers for an added tangy contrast.
- For Meal Prep: Make a large batch and store the eggplant slices in the fridge for easy, reheatable lunches throughout the week.
- With Steamed Buns: Serve inside soft steamed buns for a tasty, handheld meal.
- With a Fried Egg: Top with a fried egg for extra protein and flavor.
- As a Side Dish: Serve alongside other Japanese-inspired dishes like miso soup or teriyaki tofu.
Additional Tips
- Oil Temperature: Ensure the oil is hot enough for frying by testing with a small breadcrumb. It should sizzle immediately when dropped in.
- Double Coat for Extra Crispiness: For an even crunchier crust, dip the eggplant in the egg and breadcrumbs a second time before frying.
- Even Slices: Cut the eggplant slices into even thickness for uniform cooking.
- Vegetable Oil: Use a neutral vegetable oil like canola or sunflower for frying.
Recipe Variations
- Spicy Katsu Sauce: Add a teaspoon of chili paste to the tonkatsu sauce for a spicy kick.
- Vegan Version: Replace the eggs with a plant-based egg wash (such as almond milk and cornstarch) for a vegan-friendly dish.
- Air Fryer Version: Air fry the breaded eggplant slices at 375°F for 15 minutes for a lighter, oil-free alternative.
- Zucchini ‘Katsu’: Swap eggplant for zucchini for a lighter, vegetable alternative.
- Baked Katsu: For a healthier option, bake the breaded eggplant at 400°F for 20-25 minutes, flipping halfway through.
- Crispy Tofu Katsu: Replace the eggplant with firm tofu slices for a tofu katsu version.
Special Equipment
- Frying Pan: For frying the eggplant slices to crispy perfection.
- Shallow Bowls: To set up a breading station for the eggplant.
- Tongs: To handle the eggplant slices while breading and frying.
- Paper Towels: For draining excess oil from the fried eggplant slices.
- Saucepan: For preparing the tonkatsu sauce.
FAQ Section
- Can I use eggplant with skin on?
Yes, the skin adds extra texture and flavor, but you can peel it if you prefer a smoother texture. - How long can I store the leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness. - Can I freeze the eggplant?
Yes, you can freeze the breaded, un-fried eggplant slices on a baking sheet and transfer them to a freezer bag once solid. Fry them from frozen when ready to serve. - Can I use a different sauce instead of tonkatsu?
Yes, you can substitute with teriyaki sauce, soy sauce with honey, or even a spicy mayo. - Can I make this dish ahead of time?
The breaded eggplant can be prepared in advance and stored in the fridge for up to a day before frying. - Is this recipe gluten-free?
Yes, just substitute the panko breadcrumbs with gluten-free breadcrumbs for a gluten-free version. - What’s the best way to cut the eggplant?
Slice the eggplant into rounds about ½-inch thick for even cooking and optimal texture. - Can I use a different vegetable?
Yes, zucchini or portobello mushrooms can be great substitutes for eggplant. - What’s the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil. - How can I make the eggplant extra crispy?
Double breading and frying at the correct temperature will ensure the crispiest results.
Conclusion
Crispy Eggplant ‘Katsu’ is a delicious, plant-based twist on the classic Japanese tonkatsu. The eggplant slices are breaded and deep-fried or pan-fried to a crispy golden-brown perfection, creating a satisfying, crunchy exterior with a tender, savory inside. The eggplant absorbs the flavors of the breadcrumbs and seasonings, and it can be paired with a tangy tonkatsu sauce or your favorite dipping sauce for extra flavor.
This dish makes for an excellent vegetarian main course or a tasty side dish. You can serve it over rice, with a side of shredded cabbage, or alongside noodles for a complete meal. The crispy texture and umami-packed flavor of the eggplant will leave you craving more!
I can’t wait to see how your Crispy Eggplant ‘Katsu’ turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your crispy creations! And don’t forget to leave a comment letting me know how you made this dish your own!