Traditionally made with either pork or chicken cutlets that are breaded and deep-fried until golden brown and perfectly crisp, katsu is a widely popular Japanese meal. For this version, we opted for eggplant cutlets instead of meat. The cutlets typically are coated with flour, egg and breadcrumbs, but we use a cornstarch slurry in place of the egg for an ultra-crispy “cutlet” that also happens to be vegan. We also pan-fry rather than deep-fry, making this a bit more home cook-friendly. Our streamlined recipe for the savory-sweet tonkatsu sauce that typically accompanies katsu is an excellent foil to the rich eggplant. Serve with steamed rice or between slices of white bread and a little sliced green cabbage for a “katsu sando.”