Eggplant Katsu Curry with Rice

Katsu curry combines a crunchy breaded cutlet with a thick, mild curry sauce. Baking the eggplant on a preheated oiled pan helps the coating brown, while keeping the sauce separate preserves the crisp crust until serving.

Serves: 4
Prep: 25 minutes
Cook: 35 minutes

Ingredients

• 2 medium globe eggplants, cut lengthwise into 1/2-inch slices
• 1 teaspoon fine salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 3 tablespoons neutral oil, divided
• 1 medium yellow onion, diced
• 1 medium carrot, grated
• 2 tablespoons Japanese curry powder
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 1/2 cups short-grain rice

Method

1. Heat the oven to 425°F. Salt eggplant slices for 10 minutes, then blot dry. Set a rimmed sheet pan with 2 tablespoons oil in the oven to heat.
2. Coat each slice in flour, dip in egg, then press into panko. Arrange on the hot pan and bake 18 to 22 minutes, turning once, until crisp and browned.
3. Meanwhile, cook rice according to package directions. In a saucepan, warm remaining oil and cook onion and carrot for 5 minutes.
4. Stir in curry powder and 2 tablespoons flour for 1 minute. Gradually whisk in broth and soy sauce, then simmer 8 to 10 minutes until thick.
5. Serve eggplant over rice with curry sauce spooned beside or over the edge of each slice.

Variations

Use thick slices of zucchini or firm tofu instead of eggplant, adjusting the baking time until the centers are tender. For a hotter sauce, add a pinch of cayenne.

Storage and reheating

Refrigerate eggplant, sauce, and rice separately for up to 3 days. Re-crisp eggplant on a rack in a 400°F oven; reheat sauce and rice until steaming hot.

Read the the pantry-first meal planning guide and the grocery list for a pantry reset for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.