That's the gist of the question--I have a recipe for miso-broiled eggplant that says to cut the eggplant into 1/2 inch slices, then shallow-fry, then broil. The recipe doesn't specify Japanese or Italian style eggplant, but my experience is that Japanese eggplant cooks/softens much faster. That's what I have on hand, should I think about frying for a shorter time, in less oil, or not at all? I'd love to save calories!
You deserve a cookie.