How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant "Cooked in the Style of Mushroom" Topping: Melanzane al Fungo?

You need 8 ingredients. The key ingredients include: 6 tablespoons virgin olive oil, 1 medium red onion, chopped into 1/4-inch dice, 2 cloves garlic, thinly sliced, 4 medium Italian eggplant, long and thin, halved lengthwise and cut into 1/4-inch half moons, and more.

How do I store leftover Eggplant "Cooked in the Style of Mushroom" Topping: Melanzane al Fungo?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant "Cooked in the Style of Mushroom" Topping:

Name: Eggplant "Cooked in the Style of Mushroom" Topping: Melanzane al Fungo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons virgin olive oil; 1 medium red onion, chopped into 1/4-inch dice; 2 cloves garlic, thinly sliced; 4 medium Italian eggplant, long and thin, halved lengthwise and cut into 1/4-inch half moons; Freshly ground black pepper; 2 bunches Italian parsley leaves, finely chopped to yield 1/2 cup; 8 slices peasant bread; Caciocavallo

Try this homemade Eggplant "Cooked in the Style of Mushroom" Topping: Melanzane al Fungo recipe the whole family will love. Made with virgin olive oil, …

This Eggplant "Cooked in the Style of Mushroom" Topping: Melanzane al Fungo relies on simple, everyday ingredients such as virgin olive oil, garlic, thinly sliced, freshly ground black pepper and peasant bread. It comes together quickly and makes 4 servings, at about 296 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

6 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4-inch dice
2 cloves garlic, thinly sliced
4 medium Italian eggplant, long and thin, halved lengthwise and cut into 1/4-inch half moons
Freshly ground black pepper
2 bunches Italian parsley leaves, finely chopped to yield 1/2 cup
8 slices peasant bread
Caciocavallo

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
296 kcal
Category
Vegetarian

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Eggplant "Cooked in the Style of Mushroom" Topping: Melanzane al Fungo

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