Crunchy Eggplant Katsu

Step 1

Preheat oven to 390F / 200C.

Step 2

For the wet batter, combine all-purpose flour, corn starch, baking powder, salt, and water. Mix well.

Step 3

For the panko breading, combine panko bread crumbs, salt, paprika, and black pepper in a deep plate or dish. Set aside.

Step 4

Slice the eggplant into 1/2 inch pieces. Dip eggplant into the wet batter until fully coated.

Step 5

Next, place the eggplant in the panko coating. Press the bread crumbs into the eggplant to help the breading adhere better.

Step 6

Transfer coated eggplants to a sheet tray then spray with cooking oil spray.

Step 7

Bake for 20 to 30 minutes or until golden and crispy. Make sure to flip half way through so both sides are evenly cooked.

Step 8

Once the eggplants are out of the oven, sprinkle with a pinch of flakey salt.

Step 9

Enjoy with the chipotle lime dipping sauce!

Step 10

In a small bowl, combine ketchup, Worcestershire sauce, oyster sauce and sugar. Mix well until fully combined.