Eggplant is low-cal, low-carb, and contains less than 1 gram fat per 1 cup serving.
    Before cooking, sprinkle raw eggplant with salt and allow it to rest for 30 minutes, then rinse. This will prevent the eggplant from absorbing excess cooking fat. To further reduce your fat intake, broil—rather than fry—your eggplant in a small amount of olive oil.