Eggplant Katsu

Step 1

Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside

Step 2

Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside.

Step 3

Mix the eggs and water in a plate or deep dish.

Step 4

Slice the eggplant into 1/2 inch pieces.

Step 5

Place the eggplant in the flour dredge, making sure to coat well.

Step 6

Dip the dredged eggplant into the egg wash and coat well.

Step 7

Next, coat with panko breading. Press the coating into the eggplant to help the breading stick better.

Step 8

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.

Step 9

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!

Step 10

Move to a wire rack and top with flakey salt.

Step 11

Enjoy as is or top on curry rice!