Decrease Oil Absorption When Frying Eggplant

Dredging eggplant slices in flour or coating with a batter or breadcrumbs will help decrease the amount of oil they absorb when frying.

See step-by-step instructions below on how to fry eggplant.

Slice and salt the eggplant using the methods shown here. After salting, dredge in flour.
Heat oil until very hot but not smoking. Use a non-stick pan and only 1 tablespoon or less of oil to prevent the eggplant from soaking up too much oil.
Add the slices to the hot oil. Place in the pan in a single layer.
Turn the eggplant slices often while cooking. If cooking too fast, turn heat down slightly. Be sure not to turn down the heat too much. If heat is not hot enough, the eggplant will begin to absorb too much oil.
When the slices are a dark golden brown, remove them from the pan and place on a plate lined with paper towel. The paper towels will absorb excess oil. Season with salt and pepper to taste and serve eggplant slices while hot.

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