Panko Crusted Eggplant Steak with Miso Udon Noodles

Name: Panko Crusted Eggplant Steak with Miso Udon Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into 4 (1/4-inch) thick slices; 2 cups all purpose flour; 1/2 tablespoon salt; 1/2 tablespoon black pepper; 4 eggs, beaten; 2 cups panko; 1 tablespoon fresh thyme, minced; 4 cups vegetable stock; 3 tablespoons shiro miso (light); 1/2 tablespoon ginger julienne; 4 scallions, sliced 1/16-inch thick; 1 (4-ounce) piece 5-spice (or smoked) tofu, julienned; 1 pound fresh udon noodles (blanched dried noodles would work); Salt and pepper, to taste; 2 tablespoons rice wine vinegar; 1 teaspoon sesame seed oil; 1 teaspoon sugar; 1 pinch ground white pepper; 3 cups tatsoi or mizuna; 1 (2-ounce) package enoki mushrooms

Servings: persons

1 large eggplant, cut into 4 (1/4-inch) thick slices
2 cups all purpose flour
1/2 tablespoon salt
1/2 tablespoon black pepper
4 eggs, beaten
2 cups panko
1 tablespoon fresh thyme, minced
4 cups vegetable stock
3 tablespoons shiro miso (light)
1/2 tablespoon ginger julienne
4 scallions, sliced 1/16-inch thick
1 (4-ounce) piece 5-spice (or smoked) tofu, julienned
1 pound fresh udon noodles (blanched dried noodles would work)
Salt and pepper, to taste
2 tablespoons rice wine vinegar
1 teaspoon sesame seed oil
1 teaspoon sugar
1 pinch ground white pepper
3 cups tatsoi or mizuna
1 (2-ounce) package enoki mushrooms

1
In shallow dishes, mix the flour, salt and black pepper.
2
Place the egg in another dish and the panko and thyme in a third.
3
Dredge the eggplant in the flour, then egg, and then panko.
4
Deep fry at 350 degrees until golden, about 5 minutes.
5
Season lightly with salt and drain on paper towels.
6
In a saucepan, heat the chicken stock and whisk in the miso and ginger.
7
Season and check.
8
Heat through and add scallions, tofu and noodles.
9
In a bowl, whisk together vinegar, sesame oil, sugar and white pepper.
10
Toss with greens and mushrooms to coat.
11
Check for seasoning.
12
PLATING In large pasta bowls, ladle in the noodle soup.
13
Slice the eggplant in half on the bias and place on top of the noodles.
14
Top with salad.
15
Wine Suggestion: Pacific Echo Brut Rose

1013

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large eggplant, cut into 4 (1/4-inch) thick slices, 2 cups all purpose flour, 1/2 tablespoon salt, 1/2 tablespoon black pepper, and more.

Yes, Panko Crusted Eggplant Steak with Miso Udon Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!