Move over, parm!
A fried eggplant cutlet is one of summer’s greatest delights, but you don’t need to top it marinara and mozzarella to enjoy it. Drizzled with sweet and savory tonkatsu sauce, these eggplant katsu steaks are giving eggplant parm a run for its money.
Cutting the eggplant from top to bottom instead of across its middle yields larger steaks that better approximate the shape of a pounded chicken breast or pork chop. Cut the eggplant as evenly as possible—this will result in more even cooking—and whatever you do, don’t skip the pre-salting step: it both seasons the eggplant and draws out some of its excess moisture, resulting in a crisper cutlet with a richer flavor.
If you’ve never had katsu sauce, think of it as a sweet and savory Japanese bbq sauce. Specific ingredients can vary depending on the recipe, but for this version, I stuck to the most common: soy sauce, ketchup, Worcestershire sauce, brown sugar, and Dijon. Fortunately, the sauce comes together in less than 5 minutes and stays in the refrigerator for days, so you can make it in advance and then just focus on whipping up the eggplant when you want dinner.
Beyond the sauce, there are no strict rules on what to serve with katsu. In Japan it’s often served with Japanese cabbage salad and sushi rice, but you could just as easily throw it between bread with a little seasoned cabbage or eat it by itself. However you choose to enjoy it, make sure you keep the sauce now close by: you’ll want to keep drizzling it on.
Enjoy!
Eggplant Katsu
(Makes 5-6)
6 tbsp. ketchup
¼ c. Worcestershire sauce
2 tbsp. reduced-sodium soy sauce
2 tbsp. light brown sugar
1 tsp. Dijon mustard
1 medium globe eggplant (about 1 lb.)
1 tsp. Diamond Crystal kosher salt, plus more
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 ½ cups plain panko breadcrumbs
1 ½-2 cups vegetable oil, for frying
2 c. shredded cabbage, for serving
1 1/3 c. cooked sushi rice, for serving
Equipment: large metal rack, baking sheet, 3 shalow bowls, large heavy pan, deep fry thermomter (optional)
Instructions
In a medium bowl, stir together ketchup, Worcestershire sauce, soy sauce, brown sugar, and Dijon. Set sauce aside until ready to use.
Arrange a large metal rack inside a baking sheet. Cut eggplant from top to bottom into ovular steaks about ½” thick. Arrange on wire rack and season with 1 teaspoon kosher salt. Let sit 15 minutes to draw out moisture.
Meanwhile, add flour to a large shallow bowl. In another large shallow bowl, whisk eggs with a pinch of salt until blended and homogenous. Add panko to a third shallow bowl. Using both hands, lightly crush about half of panko into finer crumbs (this will help panko form a more even coating.)
Blot eggplant dry with paper towels and stack on a separate plate, leaving rack empty. Working one at a time, dredge each eggplant steak in flour, then dip in egg, making sure to coat both sides and edges evenly. Shake off excess and dredge in panko, pressing breadcrumbs onto both sides firmly to adhere. Place breaded cutlets back on wire rack.
To a large heavy pan, pour oil to the depth of ½”. Heat over medium-high heat until oil reaches 350 degrees. Working 1 or 2 at a time, add eggplant cutlets to pan in a single layer.
Fry until golden brown on both sides, about 2 minutes each side, adjusting heat as necessary to keep oil at a consistent temperature. Return fried cutlets to wire rack and season with salt. Repeat with remaining cutlets.
Serve eggplant cutlets with tonkatsu sauce, sushi rice, and finely chopped cabbage.
Originally posted July 14, 2024.
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