Go Back
–+ servings
Crispy Eggplant ‘Katsu’

Crispy Eggplant ‘Katsu’ That Will Impress Anyone at Dinner

Experience the deliciousness of Crispy Eggplant ‘Katsu’, a vegan and gluten-free delight perfect for dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 pieces Chinese Eggplants or American Eggplants
For the Batter
  • 1 cup Neutral Oil for frying
  • 1 cup All-Purpose Flour gluten-free flour can be substituted
  • 1/4 cup Corn Starch arrowroot starch works if corn starch isn't available
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Water add more if necessary
For the Coating
  • 1 cup Bread Crumbs Japanese Panko
Optional Additions
  • 1 cup Japanese Curry or any curry sauce of your choice
  • 2 cups Steamed Short Grain Rice

Equipment

  • Deep frying pan
  • Mixing Bowl
  • Whisk
  • Tongs
  • Thermometer

Method
 

Making Crispy Eggplant ‘Katsu’
  1. Slice the eggplant into 3/4 to 1-inch thick pieces at an angle, ensuring uniformity for even cooking.
  2. Lay the slices on a paper towel to absorb excess moisture while you prepare the batter.
  3. In a mixing bowl, combine all-purpose flour, corn starch, baking powder, and salt. Gradually add water, whisking until you achieve a smooth batter.
  4. Dip each eggplant slice into the batter, ensuring it’s fully coated, then roll in breadcrumbs.
  5. Heat oil to 350°F (180°C) in a deep frying pan or wok.
  6. Fry the coated eggplant slices for 2-3 minutes on each side until golden brown.
  7. Drain excess oil on a cooling rack and serve immediately.

Nutrition

Serving: 1pieceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 300mgFiber: 5gSugar: 3gVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

For best texture, avoid covering the fried eggplant and serve immediately.

Tried this recipe?

Let us know how it was!