Using a coating like a pancake or tempura batter, recipes for fried eggplant that incorporate deep frying yield a crispy but smooth exterior. Some home cooks like deep fried eggplant, and I find that does work well if you use a batter and chunks (not slices) of eggplant. There are three types of frying: pan-frying where the pan is barely covered with oil – good for delicate things like crab cakes or thin cutlets of chicken or pork deep frying in several inches of oil – good for items like French fries and doughnuts and shallow-frying which is a happy medium – good for things like bone-in chicken, Hot Water Cornbread, and this eggplant recipe. There’s definitely an increase in fat for this otherwise low-fat food when you fry it, but you can minimize the absorption of excess oil by choosing a good breading and executing the frying method properly. No, I don’t recommend eating fried food every day since no amount of treadmill time can completely counteract the “fried” part. The oven-fried method just doesn’t create the same crunch, so it’s not gonna satisfy that fried-food craving the same way. You can try oven fried eggplant instead, and it’s efficient if you’re making a baked eggplant parmesan or something where crisp isn’t critical.
It’s the “fried” part we usually equate with not being healthy. It’s also fiber-rich, which is great for heart health and digestive health and keeps you fuller longer (I see you, summer swimsuit!). Eggplants themselves are a very nutrient-dense fruit (yeah, not a vegetable), touting tons of vitamins and minerals to combat everything from headaches to depression.
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