Description
A crunchy and comforting vegan dish made with eggplant, coated in panko breadcrumbs, and perfect for a satisfying meal without meat.
Ingredients
Main Ingredients
- 1 large globe eggplant (You can also use 2 smaller eggplants.)
- to taste salt (For drawing out moisture and bitterness.)
- 1/2 cup all purpose flour (Optional seasoning can include garlic powder and onion powder.)
- 1/2 cup plant milk (unsweetened) or water
- 1 cup panko breadcrumbs (Japanese style for best crunch.)
- to taste garlic powder (Optional.)
- to taste onion powder (Optional.)
- as needed neutral oil (like canola or avocado) (For pan frying.)
Instructions
Preparation
- Slice the eggplant into slices about half an inch thick.
- Sprinkle both sides with salt and let sit for 15 to 20 minutes. Pat dry with paper towels.
- Set up your coating station with flour, plant milk, and panko in separate bowls.
Coating and Cooking
- Dredge each slice in flour, dip in plant milk, and press into the panko.
- Heat a thin layer of oil in a skillet over medium heat and cook each slice for about 3 to 4 minutes per side until golden brown.
- Transfer to a wire rack or paper towels to cool.
Serving
- Slice the cooked eggplant katsu and serve with your preferred sauce, or enjoy it plain.
Notes
For extra flavor, consider adding a pinch of paprika or ginger powder to the flour. Pair with tonkatsu sauce or Japanese curry for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: dinner, Main Course
- Cuisine: Japanese, Vegan