Melanzane al Funghette - Eggplant Mushroom Style
- 6 T of Extra Virgin Olive Oil
- 3 Cloves of Garlic thinly sliced
- 1Med Italian Eggplant cut into 1/2 inch rounds
- 2 Anchovy Filets
- Handfull of Basil
- Salt
- Italian Bread
In a 10-12 inch sauté pan, heat the oil until smoking, add the eggplant and cook appox 2 min until golden, turn to brown other side, add garlic and anchovy fillets.
You will need to add more olive oil because the eggplant will absorb all the oil quickly. Remove from skillet and top with Fresh Basil.
Toast bread until golden brown and top with slice of eggplant or serve on top of Fettuccine San Marco.
