How does the spongy structure of eggplant affect calorie intake when heavily sautéed?

It soaks up oil quickly, which skyrockets the calorie and fat content.

Eggplant is structurally described as having a spongy texture, which behaves much like a sponge when introduced to cooking fats, particularly in methods like deep-frying or heavy sautéing. This absorption capability means that if cooked using excessive oil, the eggplant rapidly incorporates large amounts of fat into its flesh. Since fat is highly calorically dense, this process significantly negates the vegetable's inherent low-calorie nature. For instance, a standard serving cooked in a large amount of oil can add hundreds of unwanted calories and substantial amounts of fat, shifting the dish from a light vegetable component to a very heavy side item, undermining weight management efforts.