Eggplant Katsu Sando

    Eggplant Katsu Sando

    A Japanese-style sandwich with panko-breaded eggplant and tangy tonkatsu sauce.

    35 minsMedium2 servings

    Nutrition per serving

    580

    Calories

    14g

    Protein

    78g

    Carbs

    24g

    Fat

    Ingredients

    • 1 mediumEggplant, sliced into discs
    • 1 cupPanko Breadcrumbs
    • 4 slicesShokupan (Milk Bread)
    • 1 cupShredded Cabbage
    • 2 tbspTonkatsu Sauce

    Instructions

    1. 1

      Dredge eggplant in flour, beaten egg, and then panko.

    2. 2

      Deep fry or air fry until golden and crispy.

    3. 3

      Lightly toast the bread and spread with tonkatsu sauce.

    4. 4

      Layer the cabbage and eggplant between the bread.

    5. 5

      Press the sandwich firmly and cut off the crusts before slicing.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories580

    % Daily Value *

    Total Fat 24g31%
    Saturated Fat 7.2g36%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 78g28%
    Dietary Fiber 6g21%
    Sugars 11.7g
    Protein 14g28%
    Vitamin A 500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Eggplant Katsu Sando

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.

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