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.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.