Fried eggplant is an easy dish that a lot of us eat on a regular basis. It pairs well with fried or grilled fish, meat , Pork Binagoongan or just by itself with a soy sauce-lemon dipping sauce. 

But there’s one thing that puts me off when eating this, the grease! Eggplant is one of those vegetables that’s like a sponge for oil when fried. It soaks up too much oil that the layers of paper towels underneath aren’t even enough. There has to be a better way!

Fried Eggplant 2

Egg white was the solution. Just by thinly brushing on the sliced eggplants, it acted as a barrier to prevent the eggplant from absorbing too much oil when fried. Lesser oil…lesser grease. This completely changed the way I fry eggplant. Hope it will change yours too!

Fried Eggplant Using Less Oil (Not Greasy)

The secret to a non-greasy way of frying eggplant. Best served with soy-lemon dipping sauce or alongside Pork Binagoongan…with plenty of hot steamed rice!
Prep Time15 mins
Cook Time15 mins
Author: Pam from PinoyBites


  • 2 Asian eggplants sliced thinly diagonally
  • 2 large egg white well beaten
  • Salt and pepper to season the eggplant slices
  • ¼ cup canola oil for frying

Dipping sauce:

  • 2 tablespoons soy sauce
  • Juice of half a lemon
  • A pinch of black pepper

Here’s How:

  • Season the eggplant slices lightly with salt and pepper. Lay them side by side on a chopping board and brush one side with the beaten egg white. Flip and do the same on the other. Make sure every single part is lightly coated.
  • Heat the oil in a large frying pan. Fry in batches until golden brown on both sides. Serve with rice and Pork Binagoongan or the soy-lemon dipping sauce.
  • To make the dipping sauce: Combine the ingredients in a small bowl and serve with the fried eggplant.