Eggplant Muffuletta sandwich recipe is packed with flavor and veggies. Oven-roasted eggplant is nestled into this delicious sandwich.

eggplant muffuletta sandwich recipe

I’m not a huge eggplant fan, but hey, you might be!  So I’m sharing Emeril’s recipe for Eggplant Muffuletta.  I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up!  BAM!

emeril lagasse Kicked-Up Sandwiches book

I have definitely enjoyed cooking out of Emeril’s new cookbook (it just came out last Tuesday) and I bet you’d love to have 352 pages of sanwichy deliciousness, so what do you say?  Should I give away a copy?  Ok, duh, of course I’m going to give it away.  Emeril wants me to.

Ingredients you’ll need to make Eggplant Muffuletta

  • Eggplant
  • Olive oil
  • Italian bread
  • Mozzarella cheese
  • Provolone cheese

Basil Spread

  • Garlic
  • Basil leaves
  • Extra-virgin olive oil
  • Salt

New Orleans-Style Olive Salad

  • Pimento-stuffed green olives 
  • Greek black olives 
  • Extra-virgin olive oil
  • Vegetable oil
  • Pickled cauliflower
  • Celery ribs
  • Carrots
  • Pepperoncini
  • Cocktail onions
  • Capers
  • Garlic
  • Emeril’s Original Essence or Creole Seasoning
  • crushed red pepper flakes
  • Celery seeds
  • Fresh oregano leaves

Let’s make some muffuletta!!

Eggplant Muffuletta

By: Heather Scholten
This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans–style olive salad, and a fresh basil spread, this muffuletta tastes so good you’ll never even miss the meat! If you aren’t up to making the olive salad yourself, it’ll still be enjoyable with one from the store.
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number of srevings4 Servings
Prep time1 hour
Cook time20 minutes
Total time1 hour 20 minutes

Ingredients
  

  • 2 eggplants - cut into 1 inch slices
  • ½ cup olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb Italian bread - seeded, cut into slices
  • 4 ounces sliced mozzarella cheese
  • 4 ounces sliced provolone cheese

Basil Spread

  • 1 ½ teaspoons minced garlic
  • 1 cup packed fresh basil leaves
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon salt

New Orleans-Style Olive Salad

  • 1 quart large pimento-stuffed green olives - drained & rough chopped
  • 1 ½ cups large Greek black olives - drained, pitted and halved
  • 1 ½ cups extra-virgin olive oil
  • 1 ½ cups vegetable oil
  • 1 cup pickled cauliflower - drained
  • 3 to 4 ribs celery - thinly sliced on the diagonal
  • 2 medium carrots - thinly sliced on the diagonal
  • ½ cup pepperoncini - drained & halved
  • ⅓ cup cocktail onions - drained
  • ¼ cup nonpareil capers - drained
  • 2 tablespoons minced garlic
  • 2 teaspoons Emeril’s Original Essence or Creole Seasoning
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon celery seeds
  • 2 tablespoons fresh oregano leaves

Instructions
 

  • Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
  • Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
  • Reduce the oven temperature to 350°F and move the oven rack to the center position.
  • When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
  • Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
  • Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
  • Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.

Basil Spread:

  • In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.

New Orleans-Style Olive Salad:

  • Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator
Keyword sandwich recipes, vegetarian recipes
Tried this recipe?Leave a Review!

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather…

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

84 Comments

  2. So hard to choose just one, but I think the egg salad would come first, because the family would be able to eat it with me.

    Reply

  7. Hi, I tweeted the contest and I follow you and Emeril on Twitter. Love the look of your blog!

    Reply
  8. Pingback: Farmgirl Gourmet New Orleans Shrimp Melt + Last Day to Enter to Win a Cookbook - Farmgirl Gourmet

  9. Lamb Pita sandwich for sure. Love lamb in almost anything. But I must say the eggplant muffuletta is a very close second. Yum.

    Reply

  15. Definitely eggplant muffuletta! Looks awesome.. Love Emeril’s one pot wonders cookbook and I’m sure his new book won’t disappoint!

    Reply

    1. Thanks for the catch Rose! The olive recipe and basil spread recipe are now up! Copy and paste is great, but only if you’re paying attention to what you copy and paste. 🙂 Thanks again! Happy Tuesday! ~Heather

      Reply

  48. I would definitely make the eggplant muffeletta because I love eggplant and this sandwich reminds me of our trip to New Orleans last fall

    Reply
5 from 1 vote

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