Bruschetta with Bresaola, Eggplant and Mozzarella

Name: Bruschetta with Bresaola, Eggplant and Mozzarella
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 8 basil leaves, chiffonade; 4 large slices Italian country bread; 113 grams Bresaola, sliced paper thin by butcher or deli (should yield 12-15 slices), may substitute Prosciutto or Capicola; 2 smalls Japanese eggplants; 227 grams fresh mozzarella; 1 mediums red onion, thinly sliced; 2 Tbsps red wine vinegar; 3 Tbsps virgin olive oil

Bruschetta with Bresaola, Eggplant and Mozzarella might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 24g of protein, 29g of fat, and a total of 472 calories. If you have japanese eggplants, country bread, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a 10- to 12-inch saute pan heat olive oil until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft.

Ingredients you will need

Eggplant