Bruschetta with Bresaola, Eggplant and Mozzarella



4 servings



3 tbsp. virgin olive oil
1/2 md. red onion, thinly sliced
2 sm. Japanese eggplants
2 tbsp. red wine vinegar
1/2 lb. fresh mozzarella
8 basil leaves, cut chiffonade
4 lg. slices Italian country bread
1/4 lb. bresaola*


In a 10- to 12-inch sauté pan heat olive oil until smoking. Add onion and cook until soft, 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. Add 2 tbsp. red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper.

Grill or toast bread on both sides and spoon generous amount of eggplant mixture over each slice of bread. Place 3 slices bresaola over top of eggplant and serve.

Author's Comments

*Sliced paper thin by butcher or deli (should yield 12 to 15 slices). You may substitute prosciutto or capicola.

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1 Recipe Reviews


Abby reviewed Bruschetta with Bresaola, Eggplant and Mozzarella on September 29, 2002

I loved this recipie, I currently live in Italy, I live in Sardinia, La Maddelena, and this bruschetta was better than some of the restaurants, here.