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I saw a YouTube video featuring eggplant katsu, and I knew I had to recreate it. For this recipe, I did not use Chinese eggplant. Instead, I used the circular eggplant, and for seasoning, I kept it simple because I knew I would serve this in multiple ways, such as in a sandwich or on top of my coconut red Thai curry RECIPE HERE.
A few things to remember is to prep the eggplant ahead of time, and this will save you time and cooking in no time.
Eggplant Prep:
- Cut the ends of the eggplant
- Peel the eggplant
- Cut about 8-9 circular even pieces
- Place a paper towel on a baking pan
- Place the eggplant on top and sprinkle salt all over the eggplant (set aside about 3-5 min).
- The salt will drive the moisture out of the eggplant, making this easier to bread and a crispier outcome.
- Pat the eggplant pieces dry.
While waiting for the moisture, I would also prep the batter at this time.
- In a wide bowl, mix flour and cornstarch.
- Slowly pour water into the mixture until you get a smooth consistency (slowly to avoid too thick or too thin batter).
- On a separate plate or wide bowl, mix breadcrumbs or panko and mushroom seasoning (if you do not have mushroom seasoning, salt, pepper, onion powder, and garlic powder will do).
I don’t like to use too much oil in my cooking, so I lightly fried the eggplant katsu in olive oil for a shorter time and finished frying them in the air-fryer. The lightly frying part is excellent for giving the katsu that golden brown color. If not using the air fryer at the end, fry the katsu a little longer. Also, keeping the heat on a low/medium will help with even doneness and will cook through the eggplant.
Eggplant Katsu
Ingredients
- 1 medium Globe Eggplant
- 1-2 cups Bread crumbs
- 1/2 cup Whole wheat flour
- 2 tbsp Cornstarch
- 2 tbsp Mushroom seasoning
- 1/2-2/3 cup Water
- Salt
Instructions
Eggplant Prep:
- Cut the ends of the eggplant. Peel, and cut (8-9 circular even pieces).
- Place paper towel on a baking pan, add the eggplant pieces, and sprinkle salt all over (each side, and set aside for 3 minutes).
- Pat the eggplant pieces dry.
Cooking Instructions
- In a wide bowl, mix flour and cornstarch. Slowly incorporate the water, until you get a smooth consistency (not too thick, not too thin).
- On a plate, mix breadcrumbs and mushroom seasoning.
- On low to medium heat, add the oil (not too hot to avoid raw center).
- Dip each eggplant into the batter, then to the breadcrumbs
- Once the oil is heated through. Pan fry eggplants, do not overcrowd the pan to avoid uneven cooking.
Pan fry and Air Fying Method:
- Pan fry each side for about 2-3 minutes (longer if not using air-fryer at the end).
- Finish cooking the pan fried eggplants in the air-fryer for about 5-6 minutes (375F).
Pan frying only:
- Pan fry the eggplants 7-8 minutes/each side
- Place fried eggplants on a cooling rack.