Eggplant funghetto style is a light and tasty side dish. Its name comes from the fact that they are cut into small pieces resembling mushrooms. They can be prepared either plain or with sauce.

The sauce can be made with fresh tomatoes or tomato pulp. In my recipe, I used my homemade tomato preserve, cooked in a pan with a sauté of garlic and onion.

They are excellent to enjoy after a hearty meal, essential to mop up with some excellent bread, perhaps homemade. They are also delicious as a pasta dressing; their aroma and flavor blend perfectly with both first courses and as a side dish to meat mains.

Eggplants, in general, are excellent prepared in any way, stuffed, filled, gratinated, marinated, or simply grilled.

I recommend these other recipes based on this vegetable.

Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.76 lbs black oval eggplants
14.1 oz tomato sauce
4 cloves garlic
2/3 onion
q.b. fine salt
q.b. extra virgin olive oil
q.b. seed oil

Tools for preparing eggplant funghetto style

2 Pans
1 Cutting board
1 Wooden spoon
Paper towel

Steps

To prepare the delicious eggplant funghetto style, start by washing them well and trimming them.

Then, on a cutting board, cut the eggplants first vertically and then horizontally to obtain cubes about 0.8 inches thick. Then take a nonstick pan, add some seed oil, about two inches deep, heat to 338°F, and add the diced eggplant, frying them, turning occasionally, until they are well browned. Once cooked, drain them on some paper towel so the excess oil is absorbed by the paper.
Meanwhile, in a pan, add some extra virgin olive oil and sauté the garlic until lightly browned along with the onion. Then remove the garlic cloves, add the sauce or fresh chopped tomatoes, and simmer, once it boils, on low heat for about 15-20 minutes and salt.
Once cooked, dress our eggplants with the tomato sauce and, to your taste, you can add either fresh parsley or basil. Let cool slightly and finally serve… enjoy your meal!