Bruschetta with Bresaola, Eggplant and Mozzarella
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Virgin olive oil |
| 1/2 | md | Red onion,; thinly sliced |
| 2 | sm | Japanese eggplants |
| 2 | tb | Red wine vinegar |
| 1/2 | lb | Fresh mozzarella |
| 8 | Basil leaves,; chiffonade | |
| 4 | lg | Slices Italian country bread |
| 1/4 | lb | Bresaola, sliced paper thin by butcher or deli |
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