Eggplants have a notorious habit of soaking up excessive oil during cooking, making it tough to fry them without piling on the fat. The result? Dishes loaded with unwanted calories.
Thankfully, my grandmother shared a simple, time-tested kitchen hack that keeps eggplants from absorbing too much oil: coat them with egg white before cooking. Here's how it works.
1. Peel and cut the eggplants.
2. Separate the whites from two eggs.
3. Beat the egg whites for about a minute until frothy.
4. Using a pastry brush, apply a thin layer of egg white to the eggplant pieces.
5. Flip the pieces and coat the other side evenly.
6. Heat a small amount of oil in a skillet.
7. Cook the coated eggplants over low heat.
Perfect! Your eggplants are now cooked with minimal oil absorption. The egg white creates a barrier that seals in the natural moisture while keeping excess fat at bay.
This trick lets you enjoy favorites like moussaka, melanzane alla parmigiana, caponata, and more—without the calorie overload.
