Seasonal Cook’s Notes: You can counter the tendency eggplant has for soaking up oil by coating slices in a thin batter or crumb mixture before frying. Or start by sautéing eggplant with a few tablespoons of oil, and then add water or broth, and braise until it’s meltingly tender and delicious. Serves 4 as a side dish, or 2 as a main course.