At Mamma Agata's cooking school we learned a lot about how to successfully fry eggplant. The 4 most common mistakes made when frying eggplant are 1) using the wrong oil 2) buying eggplant that are too fat, 3) slicing eggplant improperly, and 4) not getting all the water out of the eggplant prior to frying. Mamma suggests using peanut oil, never olive oil. Peanut oil allows you to fry the eggplant at a higher temperature.
According to Mamma, long skinny eggplant are best. These have the least amount of water in them. One variety suggested was the Japanese eggplant.
Eggplant should be peeled in stripes, leaving intermittent rows of skin. They should be sliced length wise.
You can remove most of the water by sprinkling with sea salt and letting set 15-20 minutes then wringing out the eggplant as you would a wet rag.
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