How to fry eggplant with less oil?
I had the same problem before, but I learned this great trick from Larousse:

Try sprinkling slices of your eggplant with plenty of salt on both sides and let rest for about fifteen minutes. The salt will draw out a lot of water from the vegetable, making it less spongy. 

Then, dry off the slices before adding them to very hot oil in a frying pan. The hot oil should help make a nice sear, sealing off the eggplant, so it doesn't soak up anymore oil. If you need to, turn down the heat after the eggplant is browned to let it finish cooking.