Crispy, golden, and deeply satisfying, this plant-based take on a Japanese comfort food classic proves you don't need meat or eggs to pull off a showstopping cutlet. Thick eggplant rounds are salted to draw out moisture, then coated in a three-stage breading of flour, a plant-based milk and cornstarch slurry, and seasoned panko before hitting a hot skillet. The result is a shatteringly crunchy crust wrapped around tender, almost meaty eggplant — exactly the kind of texture that makes katsu so craveable. The homemade sauce is the real secret weapon: ketchup, vegan Worcestershire, soy sauce, rice vinegar, and a touch of Dijon come together in minutes into something tangy, savory, and just a little sweet. Served over short-grain rice with a pile of shredded cabbage, each plate is a complete, balanced meal that comes together for four people without any fuss. Store-bought katsu sauces often sneak in non-vegan ingredients, so making your own here is both smarter and genuinely tastier.
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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 — the rounds should feel noticeably firmer and less wet.
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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