Melansane al Fungheto refers to Italian dish, specifically from Venice made with long eggplant peels fried in extra virgin olive oil, parsley, garlic and salt To make this dish, wash and dry the long type of eggplant, cut their peels which is the most external part 2 to 3 millimeters of the eggplant into thin strips- Fry or cook the garlic in hot oil until it turns blond in color. Take out the garlic from the oil and put in the sliced aubergines instead, together with the minced parsley and a little salt. Cook with the lid for a while, stirring the strips of eggplant often until they are tender and cooked. Melansane al Fungheto is served hot or cold as a side dish.