Creating Aubergine Katsu Curry can be a straightforward task if you follow these simple steps:

1. Prepare the Aubergine: Sprinkle the sliced aubergine with salt and let it sit for 15–20 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
2. Bread the Aubergine: Set up three shallow bowls – one with flour, another with beaten eggs, and the third with panko breadcrumbs. Dip each aubergine slice in flour, then egg, and finally coat with panko breadcrumbs.
3. Cook the Aubergine: Heat vegetable oil in a skillet over medium heat. Fry the breaded aubergine slices for about 3-4 minutes on each side, until golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
4. Make the Curry Sauce: In the same skillet, add a dash more oil if needed, then sauté the chopped onion, minced garlic, and grated ginger until softened, about 5 minutes.
5. Add Spices: Stir in the curry powder and cook for 1 minute until fragrant.
6. Add Coconut Milk and Seasonings: Pour in the coconut milk, soy sauce, tomato paste, and sugar. Bring the mixture to a gentle simmer, stirring occasionally.
7. Simmer: Allow the sauce to simmer for about 10-15 minutes until thickened slightly. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: On serving plates, place a generous amount of curry sauce. Top with the crispy aubergine katsu slices, and garnish with fresh cilantro.
9. Pair with Rice: Serve hot with fluffy cooked rice to soak up the delicious sauce.

By following these clear steps, you’ll master the art of making Aubergine Katsu Curry effortlessly!