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Eggplant Katsu

Extra crispy, crunchy and oh so delicious!
Servings 2 people
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • 1 eggplant American / Chinese / Japanese
  • Neutral oil for frying


  • 1/2 cup flour
  • 1 tsp salt

Panko Breading

  • 1 cup panko bread crumbs more if needed
  • 1 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp black pepper

Egg Wash

  • 2 eggs
  • 1 tbsp water


  • Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside
  • Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside.
  • Mix the eggs and water in a plate or deep dish.
  • Slice the eggplant into 1/2 inch pieces.
  • Place the eggplant in the flour dredge, making sure to coat well.
  • Dip the dredged eggplant into the egg wash and coat well.
  • Next, coat with panko breading. Press the coating into the eggplant to help the breading stick better.
  • In a pan, heat the frying oil on medium-low heat. Add a pinch of breadcrumbs into the pan to test the oil. If it starts to sizzle, it's ready.
  • Fry the eggplant for 2-3 minutes on each side or until golden brown. Adjust the heat accordingly - you don't want the panko breading to burn!
  • Move to a wire rack and top with flakey salt.
  • Enjoy as is or top on curry rice!


  1. You can substitute flour with cornstarch or potato starch.
  2. There are many different kinds of eggplants, but any kind will work for this recipe. Feel free to use whatever you like or what’s available.
  3. Although eggplant katsu is traditionally fried in oil, you can also air fry or bake them for a healthier alternative. Note that your eggplant katsu may not turn out to be evenly golden brown compared to when you fry them. Air fry or bake at 390F/200C for 30-25 minutes or until crispy on both sides. 
  4. Keep your leftovers in an airtight container and store them in the fridge. When stored properly, they can last for up to 3 days. Simply refry or reheat before you eat them.
Course: Dinner, Lunch
Cuisine: Japanese
Keyword: Vegetarian