Mediterranean Katsudon

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