I nailed a Crispy Eggplant Recipes katsu with a knife-crisp crust and silky center that even convinced my most suspicious friends to ask for seconds.

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I can’t stop thinking about crispy eggplant katsu. I love how panko breadcrumbs turn soft eggplant into something crunchy and stupidly addictive.

And the katsu sauce made with ketchup hits sweet, tangy, salty spots that make me forget about meat. I get obsessed on weeknights when I want Vegetarian Main Dishes Dinners that don’t feel boring.

It’s messy, loud food and I adore the way slices hold up against a fork. But the best part is the contrast, the texture, the silly crunch that makes Eggplant Recipes Crispy actually worth shouting about.

I eat it on repeat, zero regrets, always.

Ingredients

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Eggplant: meaty, soaks up crunch and sauce, kind of comforty.
Salt: pulls moisture out, helps get a crisp crust.
Flour: helps the coating stick, gives a light base.
Eggs: bind the crumbs, adds a little richness.
Panko: the ultra-crunch you’re craving, airy and crisp.
Black pepper: tiny kick, keeps things from tasting flat.
Garlic or onion powder: subtle depth, not overpowering.
Vegetable oil: for frying golden edges, adds indulgence.
Ketchup: tangy-sweet backbone for the quick sauce.
Worcestershire: umami punch, makes the sauce savory.
Soy sauce: saltier edge, a touch of Asian flavor.
Brown sugar or honey: sweet counterpoint to tangy sauce.
Vinegar: brightens the sauce, cuts through richness.
Mustard: slight heat and sharpness, optional but nice.
Rice or cabbage: plain sides that keep it fresh.
Sesame and green onion: cute garnish, adds texture and color.

Ingredient Quantities

2 medium eggplants (about 1 to 1 1/4 lb total), cut into 1/2 inch thick rounds or lengthwise slices

1 teaspoon fine salt for sweating the eggplant

3/4 cup all purpose flour

2 large eggs, beaten with 2 tablespoons water or milk

1 to 1 1/2 cups panko breadcrumbs, lightly packed

1/4 teaspoon black pepper

1/4 teaspoon garlic powder or onion powder, optional but nice

Vegetable oil for frying, about 1/2 to 3/4 cup (or enough for a 1/4 inch layer in a skillet) or use cooking spray if baking

For katsu sauce: 1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon brown sugar or honey

1 teaspoon rice vinegar or apple cider vinegar

1 teaspoon Dijon mustard or plain yellow mustard, optional

Cooked rice or shredded cabbage for serving, optional

Sesame seeds and sliced green onion for garnish, optional

How to Make this

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1. Slice the eggplants into 1/2 inch rounds or lengthwise slices, sprinkle both sides with 1 teaspoon fine salt and let them sweat on a rack or paper towels for 20 to 30 minutes, then pat dry with more paper towels so they won’t get soggy.

2. Make three stations: a shallow bowl with 3/4 cup all purpose flour, a bowl with 2 large eggs beaten with 2 tablespoons water or milk, and a plate with 1 to 1 1/2 cups lightly packed panko mixed with 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder or onion powder.

3. Dredge each eggplant slice in the flour, shake off excess, dip in the egg wash, then press into the panko so it’s well coated. Press hard so the crumbs stick, otherwise they fall off when cooking.

4. For frying: pour about 1/2 to 3/4 cup vegetable oil in a skillet so it makes about a 1/4 inch layer, heat over medium high until a breadcrumb sizzles and browns in 20 seconds. Fry eggplant in batches 2 to 3 minutes per side until golden brown, don’t overcrowd the pan. Drain on paper towels and keep warm in a low oven.

5. For baking: place coated slices on a parchment lined baking sheet, spray or brush lightly with oil, bake at 425 F for 15 to 20 minutes, flip halfway, until crisp and deep golden. Baking takes a little longer but it’s less messy.

6. While the eggplant cooks, whisk together the katsu sauce: 1/2 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon brown sugar or honey, 1 teaspoon rice vinegar or apple cider vinegar, and 1 teaspoon Dijon or plain yellow mustard if you like. Taste and tweak sweetness or tang.

7. Keep the finished katsu warm in the oven if doing multiple batches, and save any loose panko for a crunchy topping on the side.

8. Serve the crispy eggplant katsu over steamed rice or on a bed of shredded cabbage. Drizzle or spoon the katsu sauce over each piece, you can also serve extra sauce on the side for dunking.

9. Garnish with a sprinkle of sesame seeds and sliced green onion for color and texture. If you want extra crisp, re-toast leftover panko in a dry skillet and scatter on top.

10. Leftovers store covered in the fridge for 2 to 3 days, reheat in a hot oven or toaster oven to keep the crust crispy. If reheating from frozen, thaw in the fridge first for best results.

Equipment Needed

1. Large skillet (for shallow frying) or heavy nonstick pan for even browning
2. Baking sheet lined with parchment paper (if you bake instead of fry)
3. Wire rack or a few layers of paper towels to let the eggplant sweat and drain
4. Three shallow bowls or plates for flour, egg wash and panko mixture
5. Tongs or a fork for dredging and flipping slices
6. Spatula to transfer cooked slices to the rack or paper towels
7. Measuring cups and spoons for flour, panko and sauce ingredients
8. Whisk or fork to beat the eggs and whisk the katsu sauce
9. Small bowl or jar to mix and store the katsu sauce while cooking
10. Oven mitts and a cooling rack or a low oven to keep finished pieces warm

FAQ

Q: Do I have to sweat the eggplant? How long and why?

A: Yes, it helps. Sprinkle the slices with the 1 teaspoon salt and let them sit 15 to 20 minutes, then pat dry. It draws out excess water so the breading sticks better and the final texture isn't soggy. If you're short on time you can skip it, but the result won't be as crisp.

Q: Can I make this gluten free?

A: Totally. Swap the all purpose flour for rice flour or a 1:1 gluten free flour, and use gluten free panko. Check the Worcestershire and soy sauce too, some versions contain gluten. Tamari or coconut aminos work fine for the soy sauce substitution.

Q: Frying or baking which is better?

A: Frying gives the crispiest, most authentic katsu. Use about a 1/4 inch oil layer in a skillet, medium high heat, and fry 2-3 minutes per side until golden. Baking is cleaner: spray both sides with oil, bake at 425 F for 12-15 minutes flipping once. The baked version is lighter but not quite as crunchy.

Q: My panko falls off while frying. How do I fix that?

A: Make sure the egg wash is well beaten and the flour is shaken off before dipping. Press the panko onto the wet surface so it adheres, and let the breaded slices rest 5 minutes before frying to set. Don't overcrowd the pan and keep oil hot enough so crumbs seal quickly.

Q: How do I store and reheat leftovers?

A: Keep cooled katsu in an airtight container in the fridge for up to 3 days. To re-crisp, bake or air fry at 375 F for 8-10 minutes, flipping once. Microwaving makes them soggy, so avoid that unless you dont care about the crispiness.

Q: Can I make the katsu sauce spicier or sweeter?

A: Yes. For heat add a teaspoon of sriracha or a pinch of cayenne. For sweeter, use honey instead of brown sugar or add an extra teaspoon. Taste and tweak a little at a time so you dont overpower the balance of ketchup, Worcestershire and vinegar.

Crispy Eggplant ‘Katsu’ Recipe Substitutions and Variations

Eggplant: use zucchini or yellow summer squash for similar texture; large portobello or cremini mushroom caps work if you want a meatier bite; thin slices of potato or sweet potato can also be breaded and fried.
Egg wash (eggs): swap with 1 flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min); use 3 tbsp aquafaba (chickpea brine) for a vegan binder; plain yogurt or a thin batter made from 2 tbsp cornstarch + water also helps crumbs stick.
Panko breadcrumbs: use regular dried breadcrumbs, crushed cornflakes for extra crunch, or gluten free panko/rice crackers if you need GF; for lighter oven-baked version try crushed rice cereal or fine polenta.
All purpose flour: substitute rice flour or cornstarch for a crisper crust; use gluten free 1:1 flour blend for GF needs; you can also try chickpea (gram) flour for a nuttier flavor and good browning.

Pro Tips

– Salt the slices, then press extra moisture out before coating. If they still feel wet, the crumbs wont stick and the oil will spit more, so pat firmly with paper towels and let them air a few minutes longer if needed.

– Press the panko on hard, like you mean it. Use one hand for the egg wash and one for pressing crumbs, otherwise the coating will fall off when you flip or plate it.

– Keep oil temp steady. Too hot and the outside burns before the inside cooks, too cool and it soaks up grease. If a breadcrumb sizzles and browns in about 20 seconds you’re in the sweet spot.

– For extra crunch and less oil, toast leftover panko in a dry skillet and sprinkle on right before serving. Also reheating in a hot oven or toaster oven keeps the crust crisp better than the microwave.

– Make the sauce a bit ahead and taste it. If it seems flat add a touch more vinegar or mustard, if too sharp add a little more sugar or honey. It saves time and you can tweak it while cooking the rest.

Crispy Eggplant 'Katsu' Recipe

Recipe by Bob Jones

0.0 from 0 votes

I nailed a Crispy Eggplant Recipes katsu with a knife-crisp crust and silky center that even convinced my most suspicious friends to ask for seconds.

Servings

servings

Calories

480

kcal

Equipment: 1. Large skillet (for shallow frying) or heavy nonstick pan for even browning
2. Baking sheet lined with parchment paper (if you bake instead of fry)
3. Wire rack or a few layers of paper towels to let the eggplant sweat and drain
4. Three shallow bowls or plates for flour, egg wash and panko mixture
5. Tongs or a fork for dredging and flipping slices
6. Spatula to transfer cooked slices to the rack or paper towels
7. Measuring cups and spoons for flour, panko and sauce ingredients
8. Whisk or fork to beat the eggs and whisk the katsu sauce
9. Small bowl or jar to mix and store the katsu sauce while cooking
10. Oven mitts and a cooling rack or a low oven to keep finished pieces warm

Ingredients

2 medium eggplants (about 1 to 1 1/4 lb total), cut into 1/2 inch thick rounds or lengthwise slices
1 teaspoon fine salt for sweating the eggplant
3/4 cup all purpose flour
2 large eggs, beaten with 2 tablespoons water or milk
1 to 1 1/2 cups panko breadcrumbs, lightly packed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or onion powder, optional but nice
Vegetable oil for frying, about 1/2 to 3/4 cup (or enough for a 1/4 inch layer in a skillet) or use cooking spray if baking
For katsu sauce: 1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar or honey
1 teaspoon rice vinegar or apple cider vinegar
1 teaspoon Dijon mustard or plain yellow mustard, optional
Cooked rice or shredded cabbage for serving, optional
Sesame seeds and sliced green onion for garnish, optional

Directions

Slice the eggplants into 1/2 inch rounds or lengthwise slices, sprinkle both sides with 1 teaspoon fine salt and let them sweat on a rack or paper towels for 20 to 30 minutes, then pat dry with more paper towels so they won’t get soggy.
Make three stations: a shallow bowl with 3/4 cup all purpose flour, a bowl with 2 large eggs beaten with 2 tablespoons water or milk, and a plate with 1 to 1 1/2 cups lightly packed panko mixed with 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder or onion powder.
Dredge each eggplant slice in the flour, shake off excess, dip in the egg wash, then press into the panko so it’s well coated. Press hard so the crumbs stick, otherwise they fall off when cooking.
For frying: pour about 1/2 to 3/4 cup vegetable oil in a skillet so it makes about a 1/4 inch layer, heat over medium high until a breadcrumb sizzles and browns in 20 seconds. Fry eggplant in batches 2 to 3 minutes per side until golden brown, don’t overcrowd the pan. Drain on paper towels and keep warm in a low oven.
For baking: place coated slices on a parchment lined baking sheet, spray or brush lightly with oil, bake at 425 F for 15 to 20 minutes, flip halfway, until crisp and deep golden. Baking takes a little longer but it’s less messy.
While the eggplant cooks, whisk together the katsu sauce: 1/2 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon brown sugar or honey, 1 teaspoon rice vinegar or apple cider vinegar, and 1 teaspoon Dijon or plain yellow mustard if you like. Taste and tweak sweetness or tang.
Keep the finished katsu warm in the oven if doing multiple batches, and save any loose panko for a crunchy topping on the side.
Serve the crispy eggplant katsu over steamed rice or on a bed of shredded cabbage. Drizzle or spoon the katsu sauce over each piece, you can also serve extra sauce on the side for dunking.
Garnish with a sprinkle of sesame seeds and sliced green onion for color and texture. If you want extra crisp, re-toast leftover panko in a dry skillet and scatter on top.
Leftovers store covered in the fridge for 2 to 3 days, reheat in a hot oven or toaster oven to keep the crust crispy. If reheating from frozen, thaw in the fridge first for best results.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.