Eggplant “Katsu”

Traditionally made with either pork or chicken cutlets that are breaded and deep-fried until golden brown and perfectly crisp, katsu is a widely popular Japanese meal. For this version, we opted for eggplant cutlets instead of meat. The cutlets typically are coated with flour, egg and breadcrumbs, but we use a cornstarch slurry in place of the egg for an ultra-crispy “cutlet” that also happens to be vegan. We also pan-fry rather than deep-fry, making this a bit more home cook-friendly. Our streamlined recipe for the savory-sweet tonkatsu sauce that typically accompanies katsu is an excellent foil to the rich eggplant. Serve with steamed rice or between slices of white bread and a little sliced green cabbage for a “katsu sando.”

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small bowl, stir together the ketchup, Worcestershire and soy sauces; set aside. Season each eggplant slice lightly on both sides with salt and set aside on paper towels for 5 to 10 minutes.

Step 2

2. In a pie plate or wide, shallow bowl, stir together the flour and ¼ teaspoon each salt and pepper. In a second similar dish, whisk together the cornstarch and ⅓ cup water. To a third dish, add the panko.

Step 3

3. Pat the eggplant dry and, working a slice at a time, dredge through the flour mixture, turning to coat and shaking off any excess. Transfer to the cornstarch slurry and turn to coat on both sides. Finally, coat each slice with panko, pressing so the breadcrumbs adhere. Transfer to a large plate.

Step 4

4. Line another large plate with paper towels. In a 12-inch nonstick skillet over medium, heat ½ cup of oil until shimmering. Add 3 of the eggplant slices and cook, undisturbed, until the bottoms are golden brown, 3 to 4 minutes. Flip the slices and continue to cook until the eggplant is tender and the second sides are golden brown, about another 3 minutes. Transfer to the paper towel-lined plate and sprinkle with salt.

Step 5

5. Pour off and discard the oil and wipe out the skillet. Cook the remaining eggplant in 1 or 2 more batches in the same way, using ½ cup oil for each. Transfer the eggplant to a platter and serve with the sauce.

Step 6

Don’t skip salting the eggplant and letting it stand. This removes some of the moisture from the eggplant and also helps prevent it from soaking up all the oil while cooking. And don’t substitute conventional breadcrumbs for the panko; the latter are essential for their crisp, light texture.