Katsu Crumbed Eggplant with Japanese Slaw
Serves: 4-6 | Prep time: 20 mins | Cook time: 20 mins
- 2 small eggplants, sliced lengthways or into circles (~1cm thick slices)
- 2 tsp sea salt flakes
- 1/2 cup breadcrumbs
- 1 x 25g sachet @Mccormick_aus Katsu Crumb Street Food
- 1/4 bunch fresh parsley, chopped
- 1/2 cup parmesan cheese, grated
- 1/2 tsp garlic powder
- 3/4 cup wholemeal plain flour
- 2 eggs, whisked
- Kewpie mayo, to serve
- 1 bag (~200g) premade coleslaw (without dressing)
- 3 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp lemon juice
- Preheat oven to 180C and line large tray with baking paper.
- Place eggplant in a single layer on a tray (you may need 2 trays). Sprinkle with sea salt and set aside for about 10 minutes.
- Meanwhile, in a bowl combine: breadcrumbs, katsu crumb, parsley, cheese and garlic powder and mix to combine. Lay out 3 separate bowls (one with flour, one with eggs and one with katsu crumb)
- Using a paper towel, wipe off any excess salt from the eggplant and pat dry.
- One by one, coat eggplant slices in flour, followed by egg mixture followed by crumb mixture. Place slices back on baking tray and repeat with remaining eggplant until all slices are coated.
- Bake in the oven for ~20 minutes or until golden.
- Meanwhile, you can make the creamy sauce for the slaw by combining mayonnaise, vinegar, oil, Sriracha and soy sauce into a small bowl. Season to taste.
- Mix the creamy sauce through the coleslaw and top eggplant slices with coleslaw.
- Option to serve with an additional drizzle of kewpie mayo 🙂