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Eggplant Muffuletta Recipe
Eggplant Muffuletta Recipe photo by Taste of Home
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Publisher Photo
I often rely on this recipe when hosting a casual holiday party. It's a marvelous meatless sandwich that makes each gathering special.—Elizabeth Dumont, Boulder, Colorado
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Broil: 5 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Broil: 5 min.

Ingredients

  • 1 jar (8 ounces) roasted sweet red peppers, drained
  • 1 cup pimiento-stuffed olives
  • 1 cup pitted ripe olives
  • 1 cup giardiniera
  • 3/4 cup olive oil, divided
  • 1/4 cup packed fresh parsley sprigs
  • 3 tablespoons white wine vinegar
  • 4 garlic cloves, halved
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 pound sliced fresh mushrooms
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 1 medium eggplant, cut into nine slices
  • 3 loaves (10 ounces each) focaccia bread
  • 2 large tomatoes, sliced
  • 9 slices provolone cheese
  • 9 slices part-skim mozzarella cheese

Directions

In a food processor, combine the red peppers, olives, giardiniera, 1/4 cup oil, parsley, vinegar, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and process until blended; set aside.
In a large skillet, saute mushrooms and onion in butter and 1/4 cup oil. Remove and keep warm.
In a large resealable plastic bag, combine flour and remaining salt and pepper. Add eggplant, a few slices at a time, and shake to coat. In the same skillet, cook eggplant in remaining oil for 2-3 minutes on each side or until golden brown.
Split each loaf of focaccia in half lengthwise. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses.
Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Replace focaccia tops. Cut each loaf into six wedges. Yield: 18 servings.
Originally published as Eggplant Muffuletta in Taste of Home Christmas Annual Annual 2009, p62

Nutritional Facts

1 piece: 372 calories, 20g fat (6g saturated fat), 18mg cholesterol, 881mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 12g protein.

  • 1 jar (8 ounces) roasted sweet red peppers, drained
  • 1 cup pimiento-stuffed olives
  • 1 cup pitted ripe olives
  • 1 cup giardiniera
  • 3/4 cup olive oil, divided
  • 1/4 cup packed fresh parsley sprigs
  • 3 tablespoons white wine vinegar
  • 4 garlic cloves, halved
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 pound sliced fresh mushrooms
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 1 medium eggplant, cut into nine slices
  • 3 loaves (10 ounces each) focaccia bread
  • 2 large tomatoes, sliced
  • 9 slices provolone cheese
  • 9 slices part-skim mozzarella cheese
  1. In a food processor, combine the red peppers, olives, giardiniera, 1/4 cup oil, parsley, vinegar, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and process until blended; set aside.
  2. In a large skillet, saute mushrooms and onion in butter and 1/4 cup oil. Remove and keep warm.
  3. In a large resealable plastic bag, combine flour and remaining salt and pepper. Add eggplant, a few slices at a time, and shake to coat. In the same skillet, cook eggplant in remaining oil for 2-3 minutes on each side or until golden brown.
  4. Split each loaf of focaccia in half lengthwise. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses.
  5. Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Replace focaccia tops. Cut each loaf into six wedges. Yield: 18 servings.
Originally published as Eggplant Muffuletta in Taste of Home Christmas Annual Annual 2009, p62

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