These crispy eggplant ‘katsu’ pieces have that really crispy exterior from the bread crumbs and you get that silky texture from the eggplant once you take a bite.
EGGPLANT KATSU
This is heavily inspired by my love for Japanese Tonkatsu, that are breaded and fried pork cutlets usually enjoyed with a side of shredded cabbage and steamed rice, with the classic tonkatsu sauce. I also love Katsu Curry from with slices of the fried pork cutlet and enjoyed with a rich Japanese-style curry, rice, and some pickled vegetable.
I wanted to make a vegan version with a vegetable (instead of the tofu I used for my tofu katsu recipe) and decided to use eggplant because I love its silky texture that's greatly complemented by the delicious crispy exterior from the Japanese or panko breadcrumbs.
You can also see how I made these eggplant katsu in the video below!
MY 2 FAVORITE WAYS TO ENJOY THIS EGGPLANT KATSU
With Japanese curry and rice, and with my homemade teriyaki sauce!
THE EGGPLANTS
I used Chinese eggplants but you can of course use other types of eggplants for this recipe.
I sliced the eggplant at an angled direction. Each pieces is around 3/4-inch to 1-inch thick.
TO COAT THE EGGPLANT PIECES
I prepared two bowls. One for the bread crumbs and the other for the batter.
FOR THE BATTER, I mixed:
- all-purpose flour (or other flour of choice like buckwheat, GF, etc.)
- corn starch
- baking powder
- salt
- room temp. wate
The full recipe for the batter is in the recipe card below!
FOR THE COATING
- bread crumbs (I used Japanese breadcrumbs)
BATTER AND COATING
I like to use one hand each for the dry bread crumbs mixture and the other for the batter.
This way, I get to keep things clean! Cause if you use both hands interchangeably, the bread crumbs will stick to your wet fingers and it'll get messy!
I basically repeated this for all the pieces to coat them in the batter batter and the bread crumbs before cooking them to a crisp.
FRYING OR AIR-FRYING THE EGGPLANT KATSU
IMPORTANT: PREHEAT YOUR OIL WELL
- Heat a large frying pan or wok over medium high heat. Add enough oil to submerge the eggplants. Allow the oil to heat up to 350F/180C if you have a thermometer (no worries if you don't!)
- To check if the oil is ready, you can dip your chopstick and see if the oil bubbles or add some breadcrumbs. If the breadcrumbs immediately sizzle you add them, the oil is hot enough. Add the eggplant pieces.
- Fry the eggplants for 2-3 minutes on each side or until golden brown and crisp. Flip to cook the other side.
These are deep fried in neutral oil until golden brown but you can also opt to bake or air-fry them. Check out my recipe below for the baking and air-frying tips.
Once golden brown throughout, remove the eggplant from the oil and place on a strainer or cooling rack to drain out excess oil. Turn off the heat of the pan/wok.Do not cover the eggplant to avoid them from getting soggy.
AIR-FRYING OPTION
Just take note that they won't be as evenly golden brown like they were when fried.
If air-frying:
- Place the eggplants on your air-fryer basket. Spray or brush with a generous amount of oil on both sides.
- Air-fry for 30-35 minutes at 200C or until golden brown and crisp. Flip halfway though cooking.
- Do note that air-fryer settings may vary!
TO ENJOY THE EGGPLANT KATSU
Enjoy with:
- Tonkatsu sauce
- Japanese curry
- Or even a homemade teriyaki glaze! You can get my homemade teriyaki sauce recipe here.
- Or with your dip of choice!
I do love my katsu with some rice and Japanese curry. This bowl was really so comforting and satisfying—and really enjoyed all the textures since I enjoyed the eggplant with the rice Japanese curry sauce and sticky rice.
Get the recipe for these eggplant katsu below. Hope you enjoy these!
TOFU KATSU VERSION
You can also check out a tofu version of these: basically crispy Tofu Katsu!
You might enjoy these recipes:
- Japanese Chahan or Fried Rice
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Filipino Kaldereta or 'Meat' Stew
- Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
- Filipino "Pork" Barbecue
- Scalloped Potatoes in Creamy Lemon Dill Sauce
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
Looking for more Vegan Asian recipes?
You can get a copy of my upcoming cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Crispy Eggplant Katsu (Fried or Baked)
Ingredients
- 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, GF, etc.)
- 1 1/2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp room temp. water , additional 1-2 tbsp more if needed
Coating
- 2 cups bread crumbs or more if needed (I used Japanese breadcrumbs)
For Serving
- Japanese curry or other curry of choice , I have a Japanese curry recipe using cubes here
- Steamed short grain rice
Instructions
- Slice the eggplants into 3/4 to 1” thick pieces. I sliced mines at an angle. (see photos or video below for reference)
- Mix all the batter ingredients together in a bowl until you have a smooth consistency. In another shallow bowl, place the breadcrumbs.Note: if your batter is still a bit too thick, feel free to add 1 tbsp more water. The batter should be a thick pancake batter consistency.
- Dip each piece of eggplant into the batter and then coat in the bread crumbs. I like to use one hand for the wet, and one hand for the dry breadcrumbs to keep it clean and to avoid my fingers from getting breadcrumbs forming.
- Repeat for the rest until all the eggplants are coated.
- Heat a large frying pan or wok over medium high heat. Add enough oil to submerge the eggplants. Allow the oil to heat up to 350F/180C if you have a thermometer (no worries if you don't!)See baking and air-frying option below.
- To check if the oil is ready, you can dip your chopstick and see if the oil bubbles or add some breadcrumbs. If the breadcrumbs immediately sizzle you add them, the oil is hot enough. Add the eggplant pieces.Fry the eggplants for 2-3 minutes on each side or until golden brown and crisp. Flip to cook the other side.
- Once golden brown throughout, remove the eggplant from the oil and place on a strainer or cooling rack to drain out excess oil. Turn off the heat of the pan/wok.Do not cover the eggplant to avoid them from getting soggy.
- Serve and enjoy the eggplant with with some Japanese curry and steamed short grain rice.
- This is also great with tonkatsu sauce, a side of shredded cabbage, and rice.
- You can also enjoy your eggplant as is or with your dipping sauce (like teriyaki sauce, see homemade recipe here) of choice!
Baking option:
- Heat oven to 350F. Place the eggplants on a lined baking tray. Brush some oil on the eggplants. Bake for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Do note that the baked eggplants wont be as golden brown as the fried ones, but still really crispy!
Air-Frying Option:
- Place the eggplants on your air-fryer basket. Spray or brush with a generous amount of oil on both sides.Air-fry for 30-35 minutes at 200C or until golden brown and crisp. Flip halfway though cooking.Do note that air-fryer settings may vary!
WATCH Video
Notes
- Heat your oven to 350F. Place the eggplants on a lined baking tray. Brush some oil on the eggplants. Bake for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking.
- Do note that the baked eggplants wont be as golden brown as the fried ones, but still really crispy!
- Place the eggplants on your air-fryer basket. Spray or brush with a generous amount of oil on both sides.
- Air-fry for 30-35 minutes at 200C or until golden brown and crisp. Flip halfway though cooking.
- Do note that air-fryer settings may vary!
NUTRITIONAL INFO
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So yummy!! Thank you for the amazing recipe, it’s a keeper.
Glad you liked it tanya 🙂
Fantastic recipe and this specific batter and panko coating will be my go-to for all panko frying from here on out, it was by far the best experience I’ve had with a panko binding and was perfectly crisp and delicious and didn’t burn or fall apart. love love love!
Thank you Joie!! Glad it turned out great! ◡̈
Holy WOW!!! I decided to grow Japanese eggplant this year, and they started ripening before I researched many recipes. Yours is what the hubs picked. We air fried. AMAZING!!!! Served with Tonkatsu sauce. I may just plant a garden full of Japanese eggplants next year!!!! Only change is I was short on corn starch, and I added some dried basil to rounds before I cooked. OMG, this is PERFECTION!!!!
Im soo jealous how you have Japanese eggplant fresh from your garden! And so happy you guys enjoyed it! Glad your husband stumbled upon my recipe hehe
Possibly the best thing I’ve eaten since going vegetarian 10 years ago. We had the katsu with Japanese BBQ sauce, white rice and a Mac salad- L&L style. It was just perfect. Thank you for the recipe. We’ll use it often.
Glad you liked it Holly! Thanks for trying it out ◡̈
Just made this and it was easy and delicious to make! I used panko and i love it. Paired it with curry and jasmin rice. Thank you for the recipe !
Thank you Rosa, glad you like! ◡̈