Since the flesh of the eggplant is like a sponge, it will absorb oil very quickly when pan-frying, leaving your eggplant greasy and unevenly cooked. To avoid this, salt the cubed eggplant and let it rest in a colander for 30 minutes. Then squeeze dry between two sheets of paper towel. Salting the eggplant will remove its moisture and pressing it will compact the eggplant making it meaty. Now it’s ready to pan-fry!
Another way to extract moisture before pan-frying sliced eggplant is to microwave it. Toss eggplant with a little salt, place on a plate lined with paper towel and microwave until eggplant looks dry and slightly shriveled, about 6 to 10 minutes.
The longer the eggplant is cooked, the softer and silkier it will become.
The skin of an eggplant can be very thick. It’s best to peel it off, especially if you’re serving it in chunks or slices.
It’s best to cut it right before cooking so it won’t brown.