Irresistible Crispy Eggplant ‘Katsu’ Recipe for Dinner

Crispy Eggplant ‘Katsu’ is the culinary hug you’ve been waiting for. Imagine biting into a perfectly golden crust that gives way to a tender, flavorful eggplant inside, all while the aroma wafts through your kitchen like a warm invitation. perfect vegan breakfast option This dish is not just food; it’s an experience—perfect for cozy dinners or impressing guests at your next gathering. delicious naan pizza pairing.

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Now, let me take you on a little journey. Picture this: a rainy Saturday afternoon, my friends and I gathered around the table, ready to indulge in some homemade Crispy Eggplant ‘Katsu’. The laughter echoed as we savored each bite, the crispy texture contrasted beautifully with the soft, savory eggplant. flavorful chicken marinade That day turned into an unforgettable feast filled with joy and scrumptious moments.

My friends couldn’t stop raving about how delicious it was; one even asked if I’d consider opening an eggplant restaurant!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplant: Choose firm, shiny eggplants for the best texture and flavor; medium-sized works perfectly.
• Panko Breadcrumbs: These Japanese breadcrumbs give that extra crunch; I prefer using plain for versatility.
• All-Purpose Flour: A light dusting of flour helps the egg wash stick better, ensuring a crispy coating.
• Eggs: Use large eggs for the best binding and flavor; they help create that luscious outer layer.
• Soy Sauce: Low-sodium soy sauce brings umami without overwhelming saltiness; it’s essential for dipping!
• Vegetable Oil: For frying, choose oils with high smoke points like canola or peanut oil for crispy perfection.
• Sesame Seeds (optional): Toasted sesame seeds add nuttiness and visual appeal; toss them on right before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Eggplant: Start by slicing your eggplant into half-inch thick rounds. Sprinkle salt on both sides and let them rest for about 30 minutes to draw out excess moisture and bitterness.

Set Up Your Breading Station: In three separate shallow bowls, place flour in one, beaten eggs in another, and panko breadcrumbs in the last. nutritious Greek chicken bowls This assembly line will keep things organized and efficient.

Bread the Eggplant Slices: Dredge each slice in flour first, then dip into eggs to coat thoroughly before pressing into panko breadcrumbs. Make sure they are well-covered for that crunchy exterior.

Heat the Oil: In a large skillet over medium heat, pour enough vegetable oil to cover the bottom of the pan generously. Wait until it shimmers—a good cue that it’s ready for frying.

Fry Until Golden Brown: Carefully place breaded eggplant slices into the hot oil. Fry each side for about 3-4 minutes until golden brown and crispy. Don’t overcrowd the pan; work in batches if needed!

Drain and Serve: Once fried to perfection, transfer slices onto paper towels to drain excess oil. Serve hot with soy sauce or your favorite dipping sauce for maximum enjoyment.

And there you have it! Your Crispy Eggplant ‘Katsu’ is ready to bring smiles around your dining table! Enjoy every bite of this delightful dish filled with flavor and crunch! For more inspiration, check out this creamy seafood delight recipe.

Perfecting the Cooking Process

Start by preparing your eggplant slices, then bread them and fry in batches for even cooking. This ensures you get that perfect crispy texture without sogginess.

Add Your Touch

Feel free to swap breadcrumbs for panko for extra crunch or add spices like garlic powder to the flour for flavor. Customize based on what you love! For more inspiration, check out this savory garlic cauliflower recipe.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in an oven at 350°F to retain crispiness.

Sharing this recipe with friends brought back memories of my mom’s kitchen, where we would all gather, eagerly awaiting her crispy creations.

FAQ

What is Crispy Eggplant ‘Katsu’ made of?

Crispy Eggplant ‘Katsu’ consists of sliced eggplant coated in breadcrumbs and fried until golden.

Can I bake instead of fry my eggplant?

Yes, baking is a healthier option; just spray with oil and bake at 400°F.

How do I keep my eggplants from getting soggy?

Salting your eggplants before cooking helps draw out moisture, keeping them crispy!

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📖 Recipe Card

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Crispy Eggplant ‘Katsu’

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• Author: deleciouscorner
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Crispy Eggplant ‘Katsu’ is a delightful dish that features tender eggplant coated in a crunchy panko crust, perfect for satisfying cravings. This vegetarian treat is ideal for cozy dinners or impressing guests at gatherings. With its rich flavors and appealing texture, it’s sure to become a favorite at your dining table. Serve it hot with soy sauce or your favorite dipping sauce for an unforgettable meal.

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Ingredients

Scale 1x2x3x

• 1 medium eggplant
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp low-sodium soy sauce
• 1/4 cup vegetable oil (for frying)
• 1 tbsp toasted sesame seeds (optional)

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Instructions

1. Slice the eggplant into half-inch thick rounds and sprinkle salt on both sides. Let rest for 30 minutes to draw out moisture.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each eggplant slice in flour, dip in eggs, then coat with panko breadcrumbs thoroughly.
4. Heat vegetable oil in a skillet over medium heat until shimmering.
5. Fry the breaded eggplant slices for 3-4 minutes on each side until golden brown and crispy, working in batches as needed.
6. Transfer cooked slices to paper towels to drain excess oil and serve hot.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying
• Cuisine: Vegetarian

Nutrition

• Serving Size: 2 eggplant slices (100g)
• Calories: 220
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 150mg