Eosinophilic Esophagitis Friendly Vegan Eggplant Katsu
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Learn more āIngredients
4 servings
For the eggplant
- 2 medium eggplants (about 1 lb each), cut crosswise into Ā¾-inch rounds
- 1 tsp salt
For the breading
- Ā½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - Ā½ cup unsweetened plant-based milk
- 1 tbsp cornstarch
- 1 Ā½ cups panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - Ā½ tsp garlic powder
- Ā½ tsp black pepper
For frying
- Ā½ cup neutral oil (such as canola or vegetable oil), plus more as needed
For the katsu sauce
- 3 tbsp ketchup
- 2 tbsp vegan worcestershire sauce
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp rice vinegar
- 1 tsp sugar
- Ā½ tsp dijon mustard
For serving
- 3 cups cooked short-grain white rice, for serving
- 1 cup green cabbage, finely shredded, for serving
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Arrange the eggplant rounds in a single layer on a baking sheet and sprinkle both sides evenly with the salt. Let stand for 15 minutes, then pat thoroughly dry with paper towels ā the rounds should feel noticeably firmer and less wet.
- 2
While the eggplant rests, whisk together the ketchup, vegan Worcestershire sauce, soy sauce, rice vinegar, sugar, and Dijon mustard in a small saucepan over low heat until the sugar dissolves and the sauce is smooth, about 2 minutes. Remove from heat and set aside.
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