How to Fry Eggplant with Less Oil – Learn to fry eggplant slices perfectly golden crisp without getting soggy or oil-soaked. Healthier frying method for eggplant.
Do you love fried eggplant, but hate that it soaks up oil as it cooks? For years I avoided cooking eggplant slices; they really slurp up oil like a sponge.
I replaced fried slices with roasted eggplant pieces in many dishes (those roasted pieces are great, by the way!). But there are times when we crave the taste of fried eggplant.
Well guess what? You CAN fry eggplant in oil without it turning soggy or greasy! The secret? Egg whites! Hey, it works for pie crust, doesn’t it??
I’ve run through the basic concept below. This method has consistently given me perfect, golden brown slices of fried eggplant while minimizing the amount of oil needed for a great result.
The only thing you need to watch out for is splattering… wear an apron, and be aware that in the first 60 seconds of frying there may be a few little splatters here and there.
Those of you who love eggplant will adore this recipe. If you try it, let me know how it works for you!
One more tip… I love to serve the fresh, hot fried slices topped with tahini sauce and a sprinkle of fresh chopped parsley. Toasted pine nuts are a nice touch as well. Highly recommended!
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How to Fry Eggplant with Less Oil
Ingredients
- 1 pound eggplant, about 1 medium
- Salt and pepper
- 2 large egg whites
- Oil with a high smoke point for frying (grapeseed, avocado, and peanut oil work well)
Instructions
- Slice the eggplant into 1/2 inch rounds. Place the rounds in a colander and sprinkle them with salt (sea salt, kosher salt, any kind of salt will work). Make sure each eggplant round has a thin sprinkling of salt on it. Let the slices sit for 20-30 minutes until beads of liquid form on the surface. This process helps to remove any bitterness that may be present in the eggplant. Note that if you're using smaller eggplant pieces here, like Japanese eggplant, they are very rarely bitter and likely will not need salting. I usually use a medium-sized eggplant in this preparation because I like the size of the slices it produces for frying.
- Rinse the eggplant pieces thoroughly to remove the salt. Pat dry and spread out on a cutting board. Sprinkle the eggplant slices lightly with salt. The salt from the colander will be mostly gone after rinsing; if you're salt sensitive, you can skip adding salt at this point and add to taste after frying. Sprinkle the slices lightly with black pepper (also optional, but recommended). Whisk the two egg whites in a small bowl for about 60 seconds. Brush the seasoned eggplant slices with a THIN layer of egg white, making sure the entire white surface of the slice is coated. Turn the slices and brush the other side with another thin layer of egg white, so all white surfaces of the slices are covered with egg white.
- Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil. If it takes 60 seconds to brown, the oil temperature is perfect for frying. Heat up the oil while you're brushing the eggplant slices with egg white to save on time!
- Place 3 slices gently into the hot oil (do not cook more than 3-4 slices per batch, or the oil temperature will drop). Careful, it may splatter a bit, especially during the first minute or so of cooking. Let the slices fry for 2-3 minutes on each side until golden brown.Remove slices from the hot oil and drain on a drying rack or paper towel.
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
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Fantastic Recipe. I tried this last night with corn oil and it worked perfectly. My kiddos and husband loved it too. Ours came out a little to salty even after rinsing the eggplant slices quite well. My husband who’s British didn’t mind the salt though. Will definitely make this recipe again. Thank you for posting the recipe.
I just made this , is was great, not oily at all.It hardly soaked the oil. Thanks for the recipe. I will definetly make it again. Excellent recipe.
Would coconut oil work? I’m out of avocado oil and the only other option is olive oil…. wondering which I should use as a sub. Thanks!
I’m not sure if coconut oil is the best choice for deep frying. Olive oil works.
Coconut oil is actually a very good oil for frying. It is stable and has a high smoke point. Unrefined coconut oil does have a coconut flavour that not everyone likes but if so used a refined coconut oil. There seems to be a mixed reviews on how healthy the oil is (or isn’t).
I recently made this recipe and it is the best. I love fried eggplant but I was concerned about the breading especially since I have been watching carbs. I used two beaten eggs and brushed the eggplant slices with this. Perfect delicious fried slices minus the heavy breading. This is my new go to recipe.
Amazing! I would have never believed it had I not tried it myself! Thank you for sharing the best way to cook eggplant!!! 🙂
OMG….I just tried this using a whole eggplant(sliced of course) and it doesn’t look like I’ve used any oil out of my skillet! I am totally excited and blown away by this recipe! I’m so glad to have found your web page. I’m going to be your biggest fan now! Thanks!!!!!
You’re welcome Frances! 🙂
This looks fantastic. Is it not recommended to use extra virgin olive oil? I know the “burn” point is lower on EVOO.
Hi Philip, Toris assistant Ashley here. It is better to fry with an oil that has a higher smoke point, like grapeseed oil.
avacado oil would work, too
I just made this. It is sooooo amazingly good! We will be eating this again! Thank you 🙂
I am going to make this today. However, I do not understand what you are saying about the oil. Are you draining the eggplant back over the frying pan? Draining into a bowl? Why does draining onto a paper towel affect the amount in the frying pan?
Hi, Tori’s assistant Ashley here. This method uses less oil because the eggplant is brushed with egg white before being fried. This cuts down on the amount of oil that is absorbed by the eggplant.
Thanks for this recipe. This was my first time frying eggplant. The eggplant turned out tasty but a bit salty. I rinsed off the excess salt as instructed in the initial process to remove bitterness. I did re-salt slightly and plus I think my slices were a tab thin. Next time, I will caution my salt use. Overall, great experience.
What about a vegan version? Egg whites are a no-go.
Paul: Soak the eggplant in beer (make sure it’s vegan–not all are), then dip in flour before frying in hot oil. I like to cut mine in french fry-like pieces and drizzle with molasses.
Thank you so much for this vegan question and answer!
That white egg wash works great!Thanks
Hi, Tori–I am on Day 10 of Whole 30 and found your website yesterday when looking for easiest way to clarify butter. Only wish I had found you long ago!! My husband just had his baked sweet potato with clarified butter and sprinkle of cinnamon and it’s a game changer! Thank you!! I can’t wait to use this eggplant recipe for dinner this evening–I made him meatballs with marinara and he doesn’t care for the spaghetti squash I made to exchange for pasta. I KNOW he’s going to love this one! Thank you for sharing your expertise–I will be using your website long past this diet for sure!!
Very happy you’re here Shirley! 🙂
Great recipe. I’ll never go back to breaded eggplant again. Thanks!
LOVE LOVE LOVE THIS RECIPE! I haven’t made my eggplants any other way…
I have to try this! I’m always nervous about frying things.. I never know how much oil to use ! Any tips? I know it says 1/4 an inch but I still never know how much too put. Should it just cost the bottom? Xoxo
Hi Marianna, Tori’s assistant Ashley here. The oil should be 1/4 inch deep in the pan, so the bottom should be completely covered and then some.
Many thanks Tory! I always wanted a trick as this, as I love eggplants, but not when they get soaked of fried oil. Finally I can cook my healthy Parmesan dish!
Just can’t stop eating this! Love simple recipes like yours Tori- thanks 🙂
So happy you like it! 🙂
I just fried up a batch..wow! workes great. I’ve been frying eggplant for over 40 years….where were you then? lol
What a great idea. I’m a very experienced cook, an Italian grandmother and
I love eggplant. It’s never too late to learn something new. Thanks Tori!
I just read this and will try very soon. I love your recipes and story.
wow i’m glad i found this ,I love eggplant . I used to fry mine dipped in flour
now i used this and like it better