No chance for a recipe…? (please say yes)
Maybe you could try borrowing some idea from parm, loads of people would rather not fry eggplant.
One such trick is coating with egg whites and cooking in the oven, on a baking sheet.
In that case, you might want to lower your heat. Using a lid can be beneficial as well (but pay attention because it will make temperature go up).
In terms of oil absorbed (assuming that’s the concern), I don’t think there’s an advantage to shallow-frying. If the opposition against deep frying is that it makes a mess, I have found it doesn’t really need to be very messy at all.
What I do is use a tall saucepot, covered with a lid. Unless the oil is too hot, or the food too wet, there’ll be no splashing outside the pot itself. Personally, I like to keep an eye on the temperature with an instant thermometer (oil has a way of heating up faster than I would have thought), however it’s not strictly necessary.
Number of handy tips by the Kenji here: