Eggplant Katsu

P.S. It makes a killer sando.

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I’ve had a long-standing love affair with eggplant parm, but this eggplant katsu stole my heart the first time I made it—and I keep coming back to it again and again. Crispy fried eggplant cutlets are sliced and drizzled with a tangy, savory sauce for a vegetarian dinner that easily claims the center of the plate.

Originating from the Japanese word for “cutlet,” a katsu is simply that: a breaded, fried cutlet, typically made from pork or chicken, and often served with a dark and tangy sauce for drizzling and dipping. I love a katsu specifically because it’s always breaded with panko (which gives it an extra-crispy finish) and it’s also often accompanied by sushi rice and a big pile of crunchy shredded cabbage. 

When I first learned to cook, I thought salting the eggplant was necessary to draw out its bitterness. Spoilers: that’s a total myth. While ancient varieties of eggplant used to be quite bitter, most modern-day eggplant tastes just fine. So do you still need to salt eggplant? Well, in this case, yes. For two specific reasons:

1. It draws out moisture. Salting draws out some of the water from the eggplant, making it quicker to cook and less inclined to become soggy after frying.

2. It seasons! As the water rises to the surface of the eggplant, the salt sinks in, seasoning the eggplant more completely than a simple sprinkle could ever do.

Will your eggplant cutlets be bitter if you don’t pre-salt? Probably not. Will they be soggier and potentially bland in the center? Yes!

Like any fried food, these eggplant katsu are best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best chance at regaining some crispiness, I recommend reheating in the air fryer at 350 degrees F, just until heated through.

Enjoy!

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Eggplant Katsu

(Makes 4-6 katsus)

Prep time: 10 minutes (does not include rice cooking time)

Cook time: 45 minutes

Ingredients

Katsu Sauce

6 tablespoons ketchup

¼ cup Worcestershire sauce

2 tablespoons light brown sugar

2 tablespoons reduced-sodium soy sauce

1 teaspoon Dijon mustard

Eggplant Katsu

1 medium or 2 small globe eggplant (1- 1 ½ lb. total)

1 teaspoon kosher salt (I used Diamond Crystal), plus more

⅓ cup all-purpose flour

2 large eggs

1 ½ cups plain panko breadcrumbs

2 cups vegetable oil, for frying

Finely shredded cabbage, for serving

Cooked sushi rice, for serving

Equipment: medium bowl, whisk, cutting board, chef’s knife, large metal rack, baking sheet, 3 shallow bowls, large heavy pan, deep fry thermometer or probe thermometer, fish spatula

Instructions

Katsu Sauce

1. In a medium bowl, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, and Dijon.

2. Set katsu sauce aside at room temperature while making the cutlets, or refrigerate for up to 1 week.

Eggplant Katsu

1. Arrange a large metal rack inside a baking sheet. Using a large knife, slice eggplant lengthwise into ½” thick “cutlets” (If using a medium-sized eggplant, you should get four “center cut” cutlets, and if using two smaller eggplants, you should get about three from each. Discard the end pieces or save for another use.)

2. Arrange the cutlets on the wire rack and season with 1 teaspoon kosher salt. Let sit for 15 minutes to allow the salt to penetrate and draw out moisture.

3. Meanwhile, add flour to a large shallow bowl. In second large shallow bowl, whisk eggs with a pinch of salt until blended and homogenous. Add panko to a third shallow bowl, then, using clean hands, lightly crush about half the panko into finer crumbs. (This will help panko form a more even coating.)

4. Blot the eggplant dry on both sides with paper towels. Working one at a time, dredge each eggplant cutlet in flour, then dip in egg, coating both sides and edges evenly. Allow the egg excess to drip off, then dredge in the panko, firmly pressing the breadcrumbs into both sides to encourage them to adhere. Place breaded cutlets back on the rack.

5. In a large high-sided heavy pan, heat ½” oil over medium-high until it reaches 350 degrees F. Working two at a time, fry the eggplant until golden brown on both sides, about 2 minutes per side.

6. Return fried katsus to the rack (a fish spatula is helpful here) and season lightly with salt. Repeat with remaining eggplant, monitoring and adjusting the heat as necessary to maintain a consistent temperature.

7. Serve eggplant katsu with katsu sauce, shredded cabbage, and sushi rice.

Originally posted July 14, 2024. Updated September 2, 2026.