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Name: Bruschetta with Bresaola, Eggplant and Mozzarella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Virgin olive oil; 8 Basil leaves,; chiffonade; 1/2 md Red onion; thinly sliced; 2 tb Red wine vinegar; 2 sm Japanese eggplants; 1/2 lb Fresh mozzarella; 1/4 lb Bresaola, sliced paper thin; 4 lg Slices Italian country bread

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INGREDIENTS

3 tb Virgin olive oil
8 Basil leaves,; chiffonade
1/2 md Red onion; thinly sliced
2 tb Red wine vinegar
2 sm Japanese eggplants
1/2 lb Fresh mozzarella
1/4 lb Bresaola, sliced paper thin
4 lg Slices Italian country bread

Servings

INSTRUCTIONS

In a 10- to 12-inch sautJ pan heat olive oil until smoking. 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. Add 2 tablespoons 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 over each slice of bread. Place 3 slices Bresaola over top of eggplant mixture and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5679 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 08:33:06 -0500 From: Meg Antczak

NOTES

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Bruschetta with Bresaola, Eggplant and Mozzarella

3 tb Virgin olive oil
8 Basil leaves,; chiffonade
1/2 md Red onion; thinly sliced
2 tb Red wine vinegar
2 sm Japanese eggplants
1/2 lb Fresh mozzarella
1/4 lb Bresaola, sliced paper thin
4 lg Slices Italian country bread

In a 10- to 12-inch sautJ pan heat olive oil until smoking. 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. Add 2  tablespoons 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 over each  slice of bread. Place 3 slices Bresaola over top of eggplant mixture and  serve.    Yield: 4 servings  Recipe By     :MOLTO MARIO SHOW #MB5679    Posted to MC-Recipe Digest V1 #265    Date: Mon, 28 Oct 1996 08:33:06 -0500    From: Meg Antczak <meginny@node1.frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (1533g)
Recipe Makes: 1 Servings

Calories: 1201
Calories from Fat: 704 (59%)

Amt Per Serving		% DV

	Total Fat 78.2g	104 %
	Saturated Fat 28.6g	143 %
	Monounsaturated Fat 39.8g
	Polyunsanturated Fat 6.2g
Cholesterol 143.4mg		44 %
Sodium 1414.1mg		49 %
Potassium 2732.6mg		72 %
Total Carbohydrate 68.8g		20 %
	Dietary Fiber 37.3g	149 %
	Sugars, other 31.6g
Protein 65.4g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1201

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