Melanzane a Funghetto is a classic Neapolitan summer dish: fried eggplant pieces finished in a simple cherry tomato sauce with garlic and fresh basil. It’s quick to prepare, full of bright flavour and wonderfully versatile—serve it as a side, toss it with pasta, or spoon it over crusty toasted bread.
Quick recipe snapshot
- Traditional Neapolitan recipe bursting with flavour.
- Prepared with just a few fresh, seasonal ingredients.
- Very versatile: use it as an antipasto, side dish or pasta sauce.
- Vegetarian and simple to make.
Melanzane a Funghetto literally means “eggplant mushroom style.” The name likely comes from the bite-sized shape of the eggplant pieces and the slightly meaty texture they develop when fried. This dish originates from the Campania region around Naples and is a summer favourite when tomatoes and basil are at their best.
It’s delicious alongside grilled meats or fish, stirred through pasta (similar in spirit to Pasta alla Norma), or piled on toasted bread. A little ricotta or grated cheese alongside will also complement it nicely.
Table of Contents
- Quick recipe snapshot
- Ingredient notes
- Recipe tips
- Serving suggestions
- More delicious ways to use eggplant
- Full Recipe
Ingredient notes
- Eggplant (aubergine) – Use one large or two small, firm and unblemished. Cut into medium cubes for the best texture.
- Tomatoes – Cherry or baby plum tomatoes work well; they break down into a sweet, glossy sauce quickly.
- Fresh basil – Use fresh leaves for aroma and brightness; dried oregano can be used as an alternative if needed.
- Garlic – Traditionally left whole and removed after cooking for a gentle garlic note. Mince if you prefer a stronger garlic flavour.
- Oil for frying – A flavourless oil such as sunflower or vegetable is ideal for deep frying; light olive oil can also be used.
Recipe tips
Salt the eggplant: Sprinkling salt and letting the eggplant drain for 30–60 minutes reduces oil absorption and improves texture.
Fry in batches: Avoid overcrowding the pan so the oil temperature stays hot and the pieces brown quickly rather than soaking up oil.
Drain well: Place fried eggplant on paper towels to remove excess oil before adding to the sauce.
Watch the sauce: Cook tomatoes just long enough (about 10–15 minutes) so they break down but don’t dry out; add a splash of water if needed to maintain a saucy consistency.
Variations: Add fresh or dried chillies for heat, or finish with parsley or a pinch of dried oregano to change the flavour profile.
Serving suggestions
On crostini: Spoon warm melanzane a funghetto over toasted crusty bread. For extra creaminess, spread lemony ricotta first and top with the eggplant.
As a pasta sauce: Toss with al dente pasta and a drizzle of olive oil. It’s good served warm or at room temperature.
As a side dish: Serve alongside grilled fish or roasted meats; it pairs especially well with salmon.
On pizza: Not traditional but excellent—use leftover eggplant on homemade pizza with tomato and mozzarella, finishing with fresh basil or a spoonful of pesto after baking.
More delicious ways to use eggplant
Eggplant is incredibly versatile: dishes like Parmigiana di Melanzane and Pasta alla Norma are classics worth trying.
Mains
Eggplant Parmigiana (Parmigiana di Melanzane)
Pasta
Pasta Alla Norma (Eggplant Pasta)
Mains
Eggplant Rollatini with Spinach and Ricotta
Antipasti
Sicilian Eggplant Caponata
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Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make them succeed first time.
Melanzane a Funghetto (Fried Eggplant in Tomato Sauce)
By Emily
Ingredients
- 1 large eggplant (or 2 small)
- 1 lb (450g) cherry tomatoes, halved
- 2 whole garlic cloves, peeled
- 1/4 cup (60ml) water
- Small handful fresh basil leaves, torn
- Salt
- Olive oil
- Sunflower oil (or other neutral oil) for frying
Instructions
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Trim and cut the eggplant into medium cubes. Place in a colander, sprinkle with salt and let drain for 30 minutes to 1 hour.
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Squeeze out excess liquid and pat the pieces dry with kitchen paper.
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Heat about 1 inch of sunflower oil in a medium pan. Fry eggplant in batches until golden, then drain on paper towels.
To make the sauce
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Add 2 tablespoons olive oil to a pan and lightly sauté the whole garlic cloves until golden.
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Add the cherry tomatoes and cook until they start to break down. Stir in 1/4 cup (60ml) water, torn basil, and a pinch of salt and pepper. Simmer for about 10 minutes, keeping the sauce moist.
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Add the fried eggplant to the sauce and simmer for another 5 minutes to meld the flavours.
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Remove the garlic and serve warm or at room temperature.
Notes
Storage – Keeps in the refrigerator for up to 3 days. You can double the recipe if you need more.
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless stated otherwise.
- Vegetables are listed as medium-sized unless noted.
- Recipes are developed using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
| Carbohydrates: 12g
| Protein: 2g
| Fat: 18g
Nutrition information is automatically calculated and should be used as an approximation.
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