I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil.
When the meal is done it's too oily for my taste. How can I make the eggplant less greasy/oily tasting?
Best Answer
Another option is to simply lightly oil the eggplant with a pastry brush and bake or grill it, then add it to the rest of the dish as usual. It isn't the exact same dish, but it will still be good and substantially less oily. You could also bake the eggplant whole (poke a few holes and bake at say 375 until completely tender), then slice when done.