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–+ servings

Eggplant Katsu

Melanie
Not a fan of eggplant because of the mushy texture? Try this crispy eggplant katsu, and I promise you will love it. Delicious and super filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Side Dish, Snack
Servings 3

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.

Notes

  • Serve on a sandwich, topped with marinara sauce and your choice of cheese (DF to keep it plant-based) All up to you.
  • Serve on top of my coconut Thai Red Curry. RECIPE HERE.
Keyword Crispy Eggplant, Katsu, Meatless, Vegetarian
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