Melanzane al funghetto is a traditional vegetable-based dish originating from Italy. The dish is usually made with a combination of eggplants, olive oil, salt, garlic, and parsley. The eggplants are washed, dried, cut into cubes, and gently cooked in olive oil with sautéed garlic.

The dish should be stirred often and gently. Once done, the garlic is removed, the eggplant cubes are sprinkled with parsley, and then served hot, usually as an accompaniment to meat dishes. The word funghetto in the name of the dish means little mushroom, and it refers to the visual appearance of cooked eggplant cubes.