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Add a photoServings: 4
Ingredients
- 3 Tbsp. Virgin extra virgin olive oil
- 1/2 med Red onion thinly sliced
- 2 sm Japanese eggplants
- 2 Tbsp. Red wine vinegar
- 1/2 lb Fresh mozzarella
- 8 x Basil leaves cut chiffonade
- 4 slc Italian country bread large slices
- 1/4 lb Bresaola see * Note
Directions
- * Note: Sliced paper thin by butcher or possibly deli (should yield 12 to 15 slices), may substitute Prosciutto or possibly Capicola.
- In a 10- to 12-inch saute/fry pan heat extra virgin olive oil till smoking. Add in onion and cook till soft, about 9 to 10 min.
- Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add in eggplant to pan and cook, stirring regularly till eggplant has darkened and is soft. Add in 2 Tbsp. red wine vinegar and remove from heat to cold. Cut fresh mozzarella into 1/4-inch cubes and add in to cooled eggplant mix. Add in basil and season to taste with salt and pepper.
- Grill or possibly toast bread on both sides and spoon generous amount of eggplant mix over each slice of bread. Place 3 slices Bresaola over top of eggplant and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 538g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 222 | 35% |
| Total Fat 25.24g | 32% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 989mg | 41% |
| Potassium 1000mg | 29% |
| Total Carbs 76.71g | 20% |
| Dietary Fiber 14.4g | 48% |
| Sugars 12.1g | 8% |
| Protein 27.56g | 44% |
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