Recipe

Mediterranean Katsudon

Crispy Eggplant Katsudon with Tomato Sauce

4.8 out of 5

In the Mediterranean cuisine, we have adapted the classic Japanese dish, Katsudon, to create a delightful fusion of flavors. This Mediterranean Katsudon features crispy eggplant cutlets smothered in a rich tomato sauce, served over a bed of fluffy rice. It's a perfect blend of Japanese and Mediterranean influences, creating a unique and delicious dish.

Rice Dish› Katsudon

Asian cuisine› East Asian cuisine› Japanese cuisine

European cuisine› Mediterranean cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if honey is substituted), Gluten-free (if gluten-free flour is used), Dairy-free, Nut-free

Allergens

Wheat (if using regular flour), Soy

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In the original Japanese Katsudon, pork cutlets are breaded and deep-fried, then served with a sweet and savory sauce over rice. In this Mediterranean adaptation, we replace the pork with eggplant, creating a vegetarian version of the dish. The tomato sauce adds a Mediterranean twist, enhancing the flavors and giving it a fresh and vibrant taste. We alse have the original recipe for Katsudon, so you can check it out.

2 large eggplants 2 large eggplants
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 eggs, beaten 2 eggs, beaten
2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons honey 2 tablespoons honey
1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
4 cups cooked rice, for serving 4 cups cooked rice, for serving
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories (kcal / KJ): 420 kcal / 1760 KJ
Fat (total, saturated): 20g, 3g
Carbohydrates (total, sugars): 55g, 12g
Protein: 6g
Fiber: 8g
Salt: 1.5g

Preparation

1.
Slice the eggplants into 1/2-inch thick rounds.
2.
Dredge the eggplant slices in flour, then dip them in beaten eggs.
3.
Heat vegetable oil in a large skillet over medium heat.
4.
Fry the eggplant slices until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
5.
In a separate saucepan, combine tomato sauce, soy sauce, honey, and balsamic vinegar. Simmer for 5 minutes until the sauce thickens slightly.
6.
Place the fried eggplant slices in the tomato sauce and cook for an additional 2 minutes, allowing the flavors to meld together.
7.
Serve the eggplant katsudon over a bed of cooked rice. Garnish with fresh parsley.

Treat your ingredients with care...

Eggplant — To ensure the eggplant slices turn out crispy, make sure to pat them dry with a paper towel before breading. This will remove excess moisture and prevent them from becoming soggy during frying.

Tips & Tricks

For a healthier version, you can bake the breaded eggplant slices in the oven instead of frying them. Preheat the oven to 425°F (220°C) and bake for 20-25 minutes, flipping halfway through.
If you prefer a spicier flavor, add a pinch of chili flakes to the tomato sauce.
Serve the Mediterranean Katsudon with a side of mixed greens dressed in a lemon vinaigrette for a refreshing accompaniment.

Serving advice

Serve the Mediterranean Katsudon hot, with the tomato sauce generously spooned over the crispy eggplant cutlets. The dish pairs perfectly with a side of fluffy rice, allowing you to savor the flavors and textures in each bite.

Presentation advice

To enhance the presentation, arrange the eggplant katsudon neatly on a plate, placing the rice at the bottom and layering the crispy eggplant slices on top. Drizzle some extra tomato sauce over the eggplant and garnish with fresh parsley for a pop of color.