Spiced eggplant katsu sandos recipe - Gourmet Traveller

Ingredients

• 1 eggplant (300gm), cut into 1.5cm-thick slices
• Vegetable oil, for drizzling and shallow-frying
• Shichimi togarashi (see note)
• 80 gm finely shredded wombok
• 75 gm (¼ cup) Kewpie mayonnaise
• 35 gm (¼ cup) plain flour
• 3 eggs
• 200 gm Panko crumbs
• 2 tbsp tonkatsu sauce (see note)
• 8 thick slices white sandwich bread
• Mixed Japanese pickles (see note), to serve