Eggplant often falls apart when it is sautéed, but in this preparation for bruschetta with melanzane al fungho, "eggplant cooked in the style of mushrooms," small pieces of eggplant retain their shape, browning on the outside and cooking completely through to the center. The pieces of eggplant never end up looking much like the mushrooms promised in the name of the recipe. Rather, the mushroom is more of a metaphor for how the eggplant remains in small, seperate pieces while sautéing, akin to how little mushrooms might be cooked.
The key step in preparing the eggplant and obtaining the metaphorical mushroom effect is to cook it in a single layer in the pan and let it brown without stirring. The recipe, from Mario Batali, actually indicates that you should stir it. However, in the original episode of the television porgram, which I saw, Mr. Batali made the point that the eggplant should be left alone so that it retains its form and does not break up. Once it has cooked completely on one side, flip the pieces over carefully so that they do not fall apart.
The recipe and method are open to variations. In the above example, I added a few drops of balsamic vinegar to add some acidity and additional flavor.
With the concentration of olive oil in the eggplant as it cooks, this is a very rich topping for bruschetta, and it makes for a filling meal accompanied by a salad.