Tortang Talong Katsu A playful fusion of Filipino tortang talong (eggplant omelet) and Japanese katsu. Smoky eggplant coated in egg and crisp panko is deep-fried until golden, then paired with a sweet-savory katsu sauce. Perfect with hot steamed rice. Ingredients 2 Chinese eggplants 3 eggs 1–2 cups panko breadcrumbs Neutral oil, for frying 2 tsp chicken powder (or salt & pepper to taste) Katsu Sauce ½ cup ketchup 2 ½ Tbsp Worcestershire sauce 2 ½ Tbsp soy sauce 4 tsp sugar Instructions 1. Grill or roast the eggplants over open flame or under a broiler until skin is blistered and charred. 2. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin and discard. 3. In a shallow dish, whisk the eggs with chicken powder (or salt and pepper). 4. Gently flatten each peeled eggplant with a fork to spread it out. Dip into the seasoned egg mixture, pressing so the egg soaks in. 5. Dredge the egg-dipped eggplant in panko, pressing lightly so the crumbs a...