Eggplant Muffuletta Recipe

Name: Eggplant Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses.
5
Place on a
6
. 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.

1231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 jar (8 ounces) roasted sweet red peppers, drained, 1 cup pimiento-stuffed olives, 1 cup pitted ripe olives, 1 cup giardiniera, and more.

Yes, Eggplant Muffuletta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Muffuletta

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