Melanzane a Funghetto: Fried Eggplant in Tomato Sauce Recipe
Melanzane a Funghetto is a traditional Italian dish featuring fried eggplant cubes simmered in a fresh tomato and basil sauce. This flavorful side dish balances crispy, golden-fried eggplant with a lightly seasoned tomato sauce, making it a perfect accompaniment or a light vegetarian main.
- Prep Time: 15 minutes (including salting and drying eggplant)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Eggplant Preparation
- 1 large eggplant (or 2 small eggplants)
- Salt (to drain the eggplant)
- Sunflower oil (or flavorless oil of choice) for frying, about 1 inch deep
Tomato Sauce
- 1 lb (450g) cherry tomatoes, halved
- 2 whole garlic cloves, peeled
- 1/4 cup (60ml) water
- Small handful fresh basil leaves, torn
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Eggplant: Trim and cut the eggplant into medium-sized cubes. Place the cubes in a colander, sprinkle generously with salt, and let them drain for 30 minutes up to an hour. This process removes excess moisture and reduces bitterness.
- Dry the Eggplant: After draining, squeeze out any excess liquid from the eggplant cubes with your hands, then pat them completely dry using kitchen paper towels to ensure they fry properly without oil splatter.
- Fry the Eggplant: Heat about 1 inch of sunflower oil in a medium-sized pan until hot. Fry the eggplant cubes in batches to avoid overcrowding, turning them until golden brown on all sides. Remove the fried eggplant and set it on a plate lined with kitchen paper to absorb excess oil.
- Make the Tomato Sauce: In a clean pan, heat 2 tablespoons of olive oil over medium heat. Add the whole garlic cloves and sauté until they are lightly golden, infusing the oil with garlic flavor.
- Add Tomatoes and Simmer: Add the halved cherry tomatoes to the pan and cook until they begin to break down, releasing their juices. Pour in 1/4 cup (60ml) of water, toss in the torn basil leaves, and season with a pinch of salt and freshly ground black pepper. Let the sauce simmer gently for 10 minutes, stirring occasionally and preventing it from drying out.
- Combine Eggplant and Sauce: Add the fried eggplant cubes to the simmering tomato sauce and cook together for an additional 5 minutes, allowing the flavors to meld.
- Finish and Serve: Remove the garlic cloves before serving. Serve the dish warm or at room temperature, garnished with additional fresh basil if desired.
Notes
- Squeezing and salting the eggplant is key to removing bitterness and excess moisture, helping it fry crispier.
- Using sunflower oil or another flavorless oil ensures the eggplant’s taste remains true to the traditional flavor.
- Do not overcrowd the pan when frying to ensure even browning and avoid sogginess.
- The dish can be served warm or at room temperature, making it versatile for different meals.
- Leftovers can be refrigerated and gently reheated or served cold as a salad-style appetizer.
