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Crispy Eggplant Katsu (Fried or Baked) Recipe

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4.3 from 14 reviews

Crispy Eggplant Katsu is a delicious Japanese-inspired dish featuring tender eggplant slices coated in a light, crispy batter and bread crumbs. Perfectly fried, baked, or air-fried, these golden eggplants make a wonderful accompaniment to Japanese curry and steamed rice or can be enjoyed on their own with a variety of dipping sauces.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Eggplant and Oil

  • 17.5 oz Chinese eggplants or American eggplants (or other eggplant)
  • Neutral oil (for frying or spraying)

Batter

  • 1/2 cup all-purpose flour (or other flour of choice like buckwheat, gluten-free, etc.)
  • 1 1/2 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup + 2 tbsp room temperature water (additional 1-2 tbsp more if needed)

Coating & Serving

  • 2 cups bread crumbs (or more if needed, preferably Japanese breadcrumbs)
  • Japanese curry or other curry of choice
  • Steamed short grain rice

Instructions

  1. Slice Eggplants: Slice the eggplants into 3/4 to 1 inch thick pieces, preferably at a slight angle for better texture and presentation.
  2. Prepare Batter: In a bowl, mix the flour, corn starch, baking powder, salt, and water until you achieve a smooth, thick pancake batter consistency. Add 1 additional tablespoon water if the batter is too thick.
  3. Set Up Coating Station: Place the breadcrumbs in a shallow bowl separate from the batter. Use one hand for wet batter dipping and the other for coating with breadcrumbs to avoid clumping.
  4. Coat Eggplants: Dip each eggplant slice fully into the batter, then coat evenly with breadcrumbs. Repeat until all pieces are coated.
  5. Heat Oil (Frying Option): Heat a large frying pan or wok over medium-high heat and add enough neutral oil to submerge the eggplants. Heat oil to approximately 350°F (180°C). To test, dip a chopstick or some breadcrumbs; if it bubbles or sizzles immediately, the oil is ready.
  6. Fry Eggplants: Fry the coated eggplants for 2-3 minutes per side until golden brown and crisp. Use tongs or chopsticks to flip gently.
  7. Drain Excess Oil: Remove the fried eggplants and place them on a strainer or cooling rack to allow excess oil to drain. Do not cover to prevent sogginess. Turn off the heat.
  8. Serve: Serve hot alongside Japanese curry and steamed short grain rice. Optionally, enjoy with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce like teriyaki.
  9. Baking Option: Preheat oven to 350°F (175°C). Arrange the coated eggplants on a lined baking tray, brush or spray with oil, and bake for 35-40 minutes, flipping halfway, until lightly browned and crispy. Note: baked pieces may be less golden but still crispy.
  10. Air Frying Option: Place coated eggplants in air fryer basket, spray or brush generously with oil on both sides. Air fry at 200°C (about 390°F) for 30-35 minutes, flipping halfway until golden and crispy. Cooking times may vary by air fryer model.

Notes

  • If batter is too thick, add water 1 tablespoon at a time to reach the desired consistency.
  • Use Japanese panko breadcrumbs for extra crispiness, but any breadcrumbs will work.
  • Adjust oil quantity depending on the method chosen: enough to submerge for frying, or just brushing/spraying for baking and air frying.
  • Do not cover cooked eggplants to keep the crust crisp.
  • Eggplants can be enjoyed with various sauces: curry, tonkatsu, teriyaki, or simply as is.
  • Air fryer temperatures and times vary, so adjust accordingly for your appliance.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://recipeteach.com/crispy-eggplant-katsu-fried-or-baked-recipe/