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+ servings

Crispy Eggplant Katsu (Fried or Baked)

4.92 from 12 votes
These 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. Overall this bowl was so comforting and satisfying—and really enjoyed all the textures since I enjoyed the eggplant with some Japanese curry sauce and rice.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Main Course, Snack
Cuisine Asian, Japanese
Servings 4
Calories 313 kcal

Ingredients
 
 

  • 17.5 oz chinese eggplants or American eggplants or other eggplant
  • Neutral oil for frying or spraying

Batter

Coating

For Serving

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

Baking option:
  • 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!
 
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!

NUTRITIONAL INFO

Serving: 1serving | Calories: 313kcal | Carbohydrates: 61g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1086mg | Potassium: 409mg | Fiber: 7g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)