Katsu-Style Eggplant with Stir-Fried Green Beans & Sweet Peppers

Katsu-Style Eggplant

with Stir-Fried Green Beans & Sweet Peppers

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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Katsu is a Japanese technique of breading ingredients in crunchy panko breadcrumbs and frying them until golden brown.
Here, instead of frying breaded eggplant, we’re baking it in the oven, resulting in a crispy exterior and creamy interior. We’re serving the eggplant with a traditional side of rice and sweet, savory tonkatsu sauce, as well as a stir-fry of summer vegetables.

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Prepare & bread the eggplant:
1 Prepare & bread the eggplant:

Preheat the oven to 475ºF. Drizzle a sheet pan with olive oil. Wash and dry the eggplant. Cut lengthwise into ½-inch-thick planks. Crack the eggs into a medium bowl; add 1 tablespoon of water and beat until smooth. Season with salt and pepper. Place the flour and breadcrumbs on 2 separate large plates; season each with salt and pepper. Working 1 piece at a time, thoroughly coat the eggplant in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer the breaded eggplant to the prepared sheet pan in a single layer. Drizzle with 1 tablespoon of olive oil.

Bake the eggplant:
2 Bake the eggplant:

Bake the breaded eggplant, flipping halfway through, 22 to 24 minutes, or until browned and crispy. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the eggplant bakes, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Prepare the remaining ingredients & make the sauce:
4 Prepare the remaining ingredients & make the sauce:

While the rice cooks, wash and dry the remaining fresh produce. Cut off and discard the pepper stems. Quarter the peppers lengthwise; remove and discard the ribs and seeds. Cut off and discard the stem ends of the green beans. Peel and finely chop the ginger. Roughly chop the cilantro leaves and stems. In a bowl, combine the vinegar, sesame oil, and tonkatsu sauce.

Cook the vegetables:
5 Cook the vegetables:

While the eggplant continues to bake, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and slightly softened. Add the ginger and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and the vegetables have softened. Turn off the heat. Stir in the peanuts. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the cooked vegetables and baked eggplant. Drizzle with some of the sauce. Garnish with the cilantro. Serve with any remaining sauce on the side. Enjoy!

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Prepare & bread the eggplant:
1 Prepare & bread the eggplant:

Preheat the oven to 475ºF. Drizzle a sheet pan with olive oil. Wash and dry the eggplant. Cut lengthwise into ½-inch-thick planks. Crack the eggs into a medium bowl; add 1 tablespoon of water and beat until smooth. Season with salt and pepper. Place the flour and breadcrumbs on 2 separate large plates; season each with salt and pepper. Working 1 piece at a time, thoroughly coat the eggplant in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer the breaded eggplant to the prepared sheet pan in a single layer. Drizzle with 1 tablespoon of olive oil.

2 Bake the eggplant:

Bake the breaded eggplant, flipping halfway through, 22 to 24 minutes, or until browned and crispy. Remove from the oven.

Bake the eggplant:
Cook the rice:
3 Cook the rice:

While the eggplant bakes, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

4 Prepare the remaining ingredients & make the sauce:

While the rice cooks, wash and dry the remaining fresh produce. Cut off and discard the pepper stems. Quarter the peppers lengthwise; remove and discard the ribs and seeds. Cut off and discard the stem ends of the green beans. Peel and finely chop the ginger. Roughly chop the cilantro leaves and stems. In a bowl, combine the vinegar, sesame oil, and tonkatsu sauce.

Cook the vegetables:
5 Cook the vegetables:

While the eggplant continues to bake, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and slightly softened. Add the ginger and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and the vegetables have softened. Turn off the heat. Stir in the peanuts. Season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the cooked vegetables and baked eggplant. Drizzle with some of the sauce. Garnish with the cilantro. Serve with any remaining sauce on the side. Enjoy!

Plate your dish: