Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Tuscany
Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 3 tablespoons virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 2 small Japanese eggplants
  • 2 tablespoons red wine vinegar
  • 1/2 pound fresh mozzarella
  • 8 basil leaves, chiffonade
  • 4 large slices Italian country bread
  • 1/4 pound Bresaola, sliced paper thin by butcher or deli (should yield 12-15 slices), may substitute Prosciutto or Capicola

Directions

In a 10- to 12-inch saute 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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Bruschetta

Recipe courtesy of Alton Brown

Bruschetta

Recipe courtesy of Emeril Lagasse

Mushroom Bruschetta

Recipe courtesy of Laura Vitale

Lemon Parsley Bruschetta

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here