Delicious and crispy air-fried version of Konbi's Eggplant Katsu sandwich.
Marinate the eggplant
Make the pickles
Make the katsu sauce
Spread mayo and a bit of sriracha onto the inside of 2 slices of bread. Top one slice of bread with bit of shredded green cabbage. Add 2 to 4 slices of eggplant, depending on the diameter of your slices. Generously drizzle the top with katsu sauce. Add 4 to 6 pickles, and then top with the other slice of bread. Cut the crust off the long sides of the sandwich. Cut into 3 equal sized sections. Serve filling-side up.