Tonkatsu and Eggplant Katsu

• 1 cup Panko
• 2 whole Large Egg Whites
• 1/2 whole Large Eggplant
• 2 whole Boneless Pork Loin Chops
• 1/4 cups Vegetable Oil, Divided
• Tonkatsu Sauce, To Serve

1. Place panko in a shallow dish.
2. Place egg whites in another shallow dish.
3. First slice eggplant into 1/4-1/2 slices.
4. Dip eggplant into the egg whites, followed by the panko.
5. Set aside.
6. Next dip the pork in the egg whites, followed by the panko.
7. (If making both pork and eggplant, coat the eggplant first to avoid potentially contaminating the eggplant.)
8. Spray a large frying pan with cooking spray and add half of the vegetable oil.
9. Heat over medium-high heat until a bit of panko dropped in bubbles.
10. Then add the slices of coated eggplant to the pan.
11. Cover and cook for 5 minutes per side.
12. Reduce the heat and cook for another 5 minutes over low heat.
13. Remove and set slices on paper towels to drain.
14. Next, spray the pan and add the remaining vegetable oil to the frying pan.
15. Heat for a minute or two and add the pork.
16. Cover and cook the pork over medium-high heat for approximately 5 minutes per side (or until cooked through).
17. Remove and let drain on paper towels.
18. Slice into strips and serve with tonkatsu sauce or in a donburi.

egg whites, eggplant, chops, vegetable oil, tonkatsu sauce

Taken from tastykitchen.com/recipes/main-courses/tonkatsu-and-eggplant-katsu/ (may not work)