3. Finally, make sure that your frying oil is at least 350 degrees—at that high temperature, the eggplant will cook without absorbing oil. Deep-fry it for about two to three minutes, just until the cut side is soft and golden and the skin side is slightly blistered. Briefly soak the slices in a bowl of just-boiled water to rinse off any excess oil. Once drained and completely dried, it can be simmered in sauce, which it will readily absorb, yielding eggplant that is rich in flavor, not in oil.