Frying Eggplants

Ever heard the cliché that they "absorb too much oil"?

It's not rocket science, folks. You need to slice them vertically.

It's a question of which way the fibers are aligned. Think of it differently. If they absorb oil, it must be going somewhere. Cut the eggplant vertically, and you are cutting across the fibers that normally would store the oil.

Do it properly, and soon, you'll be frying them like a Sicilian mamma.

(And a little hat tip to my "culinary assistant" for taking such an excellent picture.)