If you’ve ever craved that perfect balance between a crunchy exterior and a silky-soft interior, look no further than this Crispy Eggplant Katsu (Fried or Baked) Recipe. This dish takes humble eggplants and transforms them into a golden, crispy delight that pairs perfectly with Japanese curry and steamed rice. Whether you fry them to that iconic crisp or opt for a lighter baked version, these eggplant katsu pieces are comfort food elevated—full of texture, flavor, and pure satisfaction.
Ingredients You’ll Need
Simple ingredients are the secret to getting that perfect Crispy Eggplant Katsu texture and flavor. Each one plays a key role in crafting a crispy coating and tender inside that you’ll want to savor bite after bite.
- 17.5 oz eggplants: Whether Chinese or American, the star that becomes deliciously silky inside.
- Neutral oil: Essential for frying or spraying the eggplant for baking, ensuring crispiness without overpowering flavor.
- Batter ingredients: 1/2 cup all-purpose flour, 1 1/2 tbsp corn starch, 1 tsp baking powder, 1 tsp salt, and about 1/2 cup + 2 tbsp water—these combine to create the perfect smooth coated base.
- 2 cups bread crumbs: Japanese breadcrumbs are ideal for an extra crunchy coating, but any breadcrumbs will work beautifully.
- For serving: Japanese curry and steamed short grain rice to complete the comforting, satisfying meal.
How to Make Crispy Eggplant Katsu (Fried or Baked) Recipe
Step 1: Prepare the Eggplant
Start by slicing your eggplant into 3/4 to 1 inch thick pieces. Cutting at an angle adds a lovely presentation and allows more surface area for that delicious crispy coating. This step sets the stage for the perfect bite of soft inside and crispy outside you’ll adore.
Step 2: Mix the Batter
In a bowl, whisk together flour, corn starch, baking powder, salt, and water until smooth with a consistency similar to thick pancake batter. If it’s a bit thick, add a tablespoon more water—it should coat the eggplants evenly without dripping off too fast.
Step 3: Coat with Batter and Breadcrumbs
Dip each eggplant slice into the batter to ensure full coverage, then transfer it immediately to the breadcrumbs and press gently to adhere. Using one hand for the wet and one for the dry will keep things tidy and ensure your fingers don’t get coated in breadcrumbs.
Step 4: Fry or Bake Your Eggplant Katsu
If frying, heat oil in a pan until hot and bubble-test-ready. Fry the eggplant pieces for about 2-3 minutes on each side until they’re a golden, crisp masterpiece. Alternatively, for a lighter option, bake at 350°F for 35-40 minutes, flipping once, or use an air fryer at 200°C for 30-35 minutes. Though baked eggplant won’t be as deep golden as fried, it still boasts a fantastic crisp.
Step 5: Drain and Rest
Once cooked, transfer the eggplants to a cooling rack or paper towels to drain excess oil and avoid sogginess. Not covering them ensures they stay nice and crisp—just the way they should be!
How to Serve Crispy Eggplant Katsu (Fried or Baked) Recipe
Garnishes
A sprinkle of toasted sesame seeds, thinly sliced scallions, or a drizzle of tonkatsu sauce elevates the dish visually and flavorfully. These little touches add brightness and depth, making every bite exciting.
Side Dishes
The crispy eggplant katsu pairs wonderfully with steamed short grain rice and Japanese curry, which brings warmth and a rich sauce that complements the crunchy texture. Alternatively, a light cabbage slaw or pickled vegetables refresh the palate beautifully alongside this dish.
Creative Ways to Present
Try stacking the eggplant pieces over a bowl of curry rice for a layered delight, or arrange them alongside a dipping station featuring teriyaki, spicy mayo, or even a tangy ponzu sauce. The flexibility in presentation makes the Crispy Eggplant Katsu (Fried or Baked) Recipe perfect for both casual dinners and special occasions.
Make Ahead and Storage
Storing Leftovers
Place any cooled leftover eggplant katsu in an airtight container and refrigerate for up to 3 days. Keeping them on a rack inside the container helps prevent sogginess, maintaining as much crispness as possible.
Freezing
To freeze, lay the cooked and cooled eggplant pieces in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll keep well for up to 1 month. This is a handy way to have your Crispy Eggplant Katsu (Fried or Baked) Recipe ready for a quick meal.
Reheating
Reheat leftover eggplant katsu in the oven at 350°F for 10-15 minutes or in an air fryer for a few minutes to restore crispness. Avoid microwaving if possible, as it tends to make the coating soggy and less enjoyable.
FAQs
Can I use different types of eggplant for this recipe?
Absolutely! You can use Chinese, American, or other varieties. Just ensure they’re sliced uniformly for even cooking and texture.
Is baking a good alternative to frying?
Yes, baking offers a lighter version while still keeping your eggplant crispy enough to enjoy. While not as deeply golden, it’s a fantastic way to enjoy this recipe with less oil.
What can I use if I don’t have Japanese breadcrumbs?
You can substitute panko breadcrumbs or even crushed cornflakes for a similar crispy texture. Just make sure they’re evenly coated to get that signature crunch.
Can I prepare the eggplants ahead of time before cooking?
You can slice and batter the eggplants in advance, but it’s best to coat them with breadcrumbs and cook just before serving to retain maximum crispiness.
What sauces pair best with Crispy Eggplant Katsu?
Tonkatsu sauce, Japanese curry, teriyaki, or even a spicy mayo are fantastic options that complement the crispy and tender eggplant beautifully.
Final Thoughts
I cannot recommend enough giving this Crispy Eggplant Katsu (Fried or Baked) Recipe a try. It’s a delightful way to enjoy eggplants that is both comforting and exciting, with textures and flavors that truly thrill the taste buds. Whether you prefer frying for a golden crunch or baking for a lighter option, this dish promises to be a new favorite in your recipe collection. So grab some eggplants, get cooking, and indulge in this crispy, satisfying treat!
Print
Crispy Eggplant Katsu (Fried or Baked) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course, Snack
- Method: Frying
- Cuisine: Asian, Japanese
Description
Crispy Eggplant Katsu offers a delightful combination of a crunchy breadcrumb exterior and a silky, tender eggplant interior. Perfect as an appetizer, snack, or main course, this Japanese-inspired recipe pairs beautifully with savory Japanese curry sauce and steamed short grain rice, delivering satisfying textures and comforting flavors. Enjoy it fried, baked, or air-fried based on your preference or convenience.
Ingredients
Eggplant
- 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, gluten-free, etc.)
- 1 1/2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp room temperature water, plus additional 1-2 tbsp if needed
Coating
- 2 cups bread crumbs or more if needed (preferably Japanese breadcrumbs)
For Serving
- Japanese curry or other curry of choice
- Steamed short grain rice
Instructions
- Prepare Eggplant: Slice the eggplants into 3/4 to 1-inch thick pieces, preferably at an angle for better texture and appearance.
- Make Batter: In a bowl, combine all batter ingredients (flour, corn starch, baking powder, salt, and water) and mix until smooth. The batter should resemble a thick pancake batter consistency; add additional water if necessary to achieve this.
- Coat Eggplants: Dip each eggplant slice into the batter fully, then transfer and coat evenly with breadcrumbs. Use one hand for wet dipping and the other for breadcrumbs to keep the process clean.
- Heat Oil for Frying: Heat a large frying pan or wok over medium-high heat and add enough neutral oil to submerge the eggplant pieces. Heat oil to about 350°F (180°C), or test readiness by dropping in a breadcrumb to see if it sizzles immediately.
- Fry Eggplants: Carefully add the coated eggplants into the hot oil. Fry each side for 2-3 minutes or until golden brown and crispy. Use tongs or chopsticks to flip the pieces gently.
- Drain Excess Oil: Once fried evenly and crisp, remove the eggplant pieces from the oil and place them on a strainer or cooling rack to drain excess oil. Avoid covering them to keep crispiness.
- Serve: Serve warm with Japanese curry sauce and steamed short grain rice. Optionally, pair with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce such as teriyaki.
- Baking Option: Preheat oven to 350°F (175°C). Place coated eggplants on a lined baking tray, brush with oil, and bake for 35-40 minutes, flipping halfway, until lightly browned and crisp. Baking yields a less golden but still crispy texture.
- Air-Frying Option: Place coated eggplants on an air fryer basket and spray or brush generously with oil. Air fry at 200°C (390°F) for 30-35 minutes, flipping halfway through, until golden and crispy. Note that air fryer models may vary.
Notes
- Baking option: Preheat your oven to 350°F and bake eggplants on a lined tray with oil for 35-40 minutes, flipping once. The baked eggplants won’t be as golden but remain crispy.
- Air-Frying option: Spraying or brushing the eggplants generously with oil helps achieve crunchiness. Air-fry at 200°C for 30-35 minutes, flipping halfway, with variations depending on your air fryer model.
- Use one hand for dipping wet batter and the other for coating in breadcrumbs to keep the breading process tidy and avoid clumps.
- Do not cover fried eggplants after cooking to prevent sogginess and preserve crispness.
- Adjust batter thickness with a little more water if it’s too thick to coat the eggplant smoothly.
- This recipe pairs excellently with Japanese curry sauce, tonkatsu sauce, or your preferred dipping sauces.
