But it really doesn't matter because it is simply delicious dish, made even more heavenly by water buffalo mozzarella which is the best accompaniment for it with fresh crusty bread. You could even try making a baguette sandwich with these eggplants and mozzarella and will feel in heaven - I promise!
Melanzane a Funghetto is a traditional dish of the Amalfi coast and the Naples area in general and one of summertime favorites.
INGREDIENTS:
Italian eggplants (because they contain less seeds)
Garlic
Cherry tomatoes
Fresh Basil
Vegetable oil
Rinse the eggplants and dry them well. Remove the stem and cut them first in half, then in quarters and then in chunks.
Pour some vegetable oil in a frying pan - enough to cover the bottom of the pan plus some more, maybe a 1/2 inch more. Let it warm up on medium heat and when it is hot, you will fry the eggplants, a few at the time. Stir them from time to time and remove from oil when they appear golden. Let drip excess oil and rest them on paper towel.
When all the eggplants are fried, transfer them to a clean dish.
Drizzle with salt, chopped garlic, chopped cherry tomatoes, and fresh basil. Stir.
Serve them with mozzarella and fresh bread!
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