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.
Metadata
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.
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2 large eggplants 2 large eggplants
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 eggs, beaten 2 eggs, beaten
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2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
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1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons honey 2 tablespoons honey
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1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
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4 cups cooked rice, for serving 4 cups cooked rice, for serving
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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
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1.Slice the eggplants into 1/2-inch thick rounds.
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2.Dredge the eggplant slices in flour, then dip them in beaten eggs.
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3.Heat vegetable oil in a large skillet over medium heat.
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4.Fry the eggplant slices until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
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5.In a separate saucepan, combine tomato sauce, soy sauce, honey, and balsamic vinegar. Simmer for 5 minutes until the sauce thickens slightly.
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6.Place the fried eggplant slices in the tomato sauce and cook for an additional 2 minutes, allowing the flavors to meld together.
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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.
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