Eggplant Katsu Sandwich recipe - ingredients, nutrition and when to eat it
An Eggplant Katsu Sandwich layers thick slices of fried eggplant and cabbage between slices of white bread, with tonkatsu sauce for flavor.
An Eggplant Katsu Sandwich layers thick slices of fried eggplant and cabbage between slices of white bread, with tonkatsu sauce for flavor. The crispy panko, tender eggplant, and crunchy cabbage come together in an easy lunch.
Japanese · 25 minutes to cook
Nutrition (per 577.5g serving): 2974.1 kcal · protein 15.8g · carbohydrate 73g · fat 284.4g · sodium 689.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After slicing the eggplant, let it sit with a little salt, then pat it dry to reduce splattering while frying.
Tips: If the eggplant slices are thick, cook them through over low heat, and take them out before the panko turns dark brown.
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Ingredients (1 serving)
- Eggplant — 120 g
- White bread — 2 sheet
- Panko breadcrumbs — 0.5 cup
- All-purpose flour — 2 Tbsp
- Egg — 0.5 pc
- Cabbage — 30 g
- Tonkatsu sauce — 1 Tbsp
- Mayonnaise — 1 tsp
- Salt — 0.5 g
- Cooking oil — 300 ml