Crispy Eggplant Katsu

I saw a YouTube video featuring eggplant katsu, and I knew I had to recreate it. For this recipe, I did not use Chinese eggplant. Instead, I used the circular eggplant, and for seasoning, I kept it simple because I knew I would serve this in multiple ways, such as in a sandwich or on top of my coconut red Thai curry (stay tuned for that recipe).

A few things to remember is to prep the eggplant ahead of time, and this will save you time and cooking in no time.

Eggplant Prep:

• Cut the ends of the eggplant

• Peel the eggplant

• Cut about 8-9 circular even pieces

• Place a paper towel on a baking pan

• Place the eggplant on top and sprinkle salt all over the eggplant (set aside about 3-5 min).

• The salt will drive the moisture out of the eggplant, making this easier to bread and a crispier outcome.

• Pat the eggplant pieces dry.

While waiting for the moisture, I would also prep the batter at this time.

• In a wide bowl, mix flour and cornstarch.

• Slowly pour water into the mixture until you get a smooth consistency (slowly to avoid too thick or too thin batter).

• On a separate plate or wide bowl, mix breadcrumbs or panko and mushroom seasoning (if you do not have mushroom seasoning, salt, pepper, onion powder, and garlic powder will do).

I don't like to use too much oil in my cooking, so I lightly fried the eggplant katsu in olive oil for a shorter time and finished frying them in the air-fryer. The lightly frying part is excellent for giving the katsu that golden brown color. If not using the air fryer at the end, fry the katsu a little longer. Also, keeping the heat on a low/medium will help with even doneness and will cook through the eggplant.