Bruschetta with Bresaola, Eggplant and Mozzarella

1. 1

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

2. 2

   Add onion and cook until soft, 9 to 10 minutes.

3. 3

   Meanwhile, cut eggplant into 1/4-inch thick rounds.

4. 4

   When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft.

5. 5

   Add 2 tbsp.

6. 6

   red wine vinegar and remove from heat to cool.

7. 7

   Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture.

8. 8

   Add basil and season to taste with salt and pepper.

9. 9

   Grill or toast bread on both sides and spoon generous amount of eggplant mixture over each slice of bread.

10. 10

    Place 3 slices bresaola over top of eggplant and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.