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Melanzane a funghetto (Eggplant Cooked in the Style of Mushrooms )


  • 2-2 ‘½ pounds eggplant
  • 1 teaspoon kosher salt
  • 2 Tablespoons olive oil
  • 1 teaspoon finely minced garlic
  • 2 Tablespoons finely minced parsley Black pepper to taste


Makes 4-6 servings as a first course.

Peel the eggplant and cut into ‘¾ inch dice.’  Place in a colander and salt (this is most effective if you put it in a layer at a time and salt each layer).’  Let drain 30 minutes.’ ‘  Squeeze the juice out of the eggplant by rolling in towels.

Heat the olive oil over low heat in a skillet.’  Add the garlic and saute for just a minute or so.’  Add the eggplant to the skillet and saute over medium heat.’  At first the eggplant will appear to soak up all the oil.’  Keep turning the eggplant and shaking the pan.’  As the eggplant cooks, oil will reappear in the skillet.’  After 10-15 minutes, add the parsley and stir well.’  Add the black pepper and continue to cook for another 30 minutes until the eggplant is tender.

Great as a side dish (top with roasted red peppers or cut tomatoes), as a topping for crostini, or on top of pasta or pizza.’  Top with a squeeze of lemon or lime.

Submitted by Lorraine Glazar, Tucson CSA