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Crispy Eggplant ‘Katsu’ Recipe

Crispy Eggplant ‘Katsu’

Crispy and delicious eggplant slices coated with breadcrumbs, perfect with Japanese curry and steamed rice.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 17.5 oz chinese eggplants or other eggplant
  • Neutral oil for frying or spraying
Batter
  • 1/2 cup all-purpose flour or other flour of choice
  • 1 1/2 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup + 2 tbsp water room temp.
Coating
  • 2 cups bread crumbs or more if needed

Equipment

  • Frying Pan
  • Cooling Rack
  • Thermometer

Method
 

  1. Slice the eggplants into 3/4 to 1” thick pieces.
  2. Mix all the batter ingredients together in a bowl until smooth. Adjust water if needed.
  3. Dip each piece of eggplant into the batter and then coat in the bread crumbs.
  4. Heat a large frying pan over medium high heat with enough oil to submerge the eggplants.
  5. Fry the eggplants for 2-3 minutes on each side or until golden brown and crisp.
  6. Remove the eggplant from the oil and place on a cooling rack to drain excess oil.
  7. Serve with Japanese curry and steamed short grain rice.
  8. Baking option: Heat oven to 350F. Bake eggplants for 35-40 minutes, flipping halfway.
  9. Air-Frying Option: Air-fry eggplants at 200C for 30-35 minutes, flipping halfway.

Notes

Feel free to adjust the batter consistency by adding more water if needed. The fried eggplants are best served immediately to retain their crispiness. Pair with your favorite curry or dipping sauce for a delightful meal.