Abstract: In order to investigate the coating properties of nine functional components and the effects of oil penetration on deep-fried coated eggplant slices, the pick-up rate, texture, calorimetric properties, moisture adsorption isotherm, oil content and microstructure of fried battered and deep-fried coated eggplant slices with different functional components (whey protein, soybean protein, wheat protein, soybean fiber, wheat fiber, oat fiber, carrageenan, xanthan gum, guar gum) were measured. The results showed that the different types of functional components improved the pick-up rate of battered and deep-fried coated eggplant slices, the breaking force of the outer coating and the cohesiveness of the deep-fried coated eggplant slices. The best functional components were soybean protein 6%, whey protein 6%, wheat protein 8%, oat fiber 8%, soybean fiber 6%, wheat fiber 10%, carrageenan 1.0%, xanthan 1.0%, and guar gum 1.0%, respectively. The control effect of nine functional components on oil penetration was observed by Sudan red staining method with the optimal additive amount: Soybean protein<whey protein<wheat protein, oat fiber<wheat fiber<soybean fiber, xanthan gum<guar gum<carragenan. The results of oil content determination showed that the oil absorption of functional components was significantly reduced, and oat fiber had the best effect. In summary, the addition of nine functional ingredients can affect the properties of the outer coating and achieve the effect of reducing oil penetration.