Melanzane al Funghetto
I would eat eggplant at least once a week if my eating partner were not allergic. Of course summer is the season for eggplant and though I am not finding as many eggplant in the markets as I would in Italy, they still have a presence. I couldn’t resist these little beauties when I found them and bought a few so my husband could have a taste and I could enjoy the rest.
I made a very typical Neapolitan recipe for them, al funghetto, an odd name, meaning in the style of mushrooms. This is one of the simplest ways of making eggplant, you use a ridiculous amount of oil, eggplant and salt. This is delicious served with good bread as a side dish or an antipasto. My mother in law would often have them prepared when we came to visit, just in case anyone was hungry. I was important to show up hungry to her house, though we would eat what ever she offered us whether we were hungry or not! That may be the thing that I miss the most about living in Italy, visits to the in-laws and the opulent feasts.
Melanzane al Funghetto
- 1 lb eggplant, you can use small eggplant, or one big one
- 1/4 cup extra-virgin olive oil (many recipes suggest 1 cup, but it was just as good using 1/4 of the recommended measurement)
- 1 tbsp salt
Cut the eggplant into 1 inch pieces. Place the eggplant in a colander and toss with the salt. Place a weight on top. A plate with a couple of cans on it works well. Let the eggplant drain in the sink or over a bowl or tray for at least 30 minutes.
When ready to fry, heat the oil in a 10-inch skillet, over medium heat, until the oil is hot enough to make a piece of the eggplant sizzle rapidly as soon as it hits it. While the oil is heating, quickly rinse the eggplant under running water then thoroughly pat dry.
Fry the eggplant in batches, until golden. With a slotted spoon or skimmer, transfer the fried eggplant to paper towels to drain.
May be served hot or at room temperature as a side dish or an antipasto.
Italicious 
I looking for a recipe of funghetto from north Italy