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Eggplant Muffuletta

Updated On: May 15, 2024

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

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.
Servings 4 Sandwiches


  • 2 medium eggplants about 1K pounds, trimmed and cut into K-inch-thick rounds
  • ½ cup olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 loaf seeded Italian bread
  • 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
  • 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


  • 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
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

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.


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Join the Conversation

  1. 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.

  2. Trisha Dowling says:

    i follow morrow cookbooks on twitter

  3. Trisha Dowling says:

    i follow farmgirl on twitter @whitetrashtrish

  4. Trisha Dowling says:

    i follow emeril on twitter @whitetrashtrish

  5. Trisha Dowling says:

    yum. eggplant muffaletta!!!!

  6. Susan Whelan says:

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

  7. Pingback: Farmgirl Gourmet New Orleans Shrimp Melt + Last Day to Enter to Win a Cookbook - Farmgirl Gourmet
  8. Tammy Kimbler says:

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

  9. Priscilla | ShesCookin says:

    I tweeeted the Giveaway and follow/like all three of you 🙂

  10. Priscilla | ShesCookin says:

    Emeril + New Orleans + Muffuletta – what’s not to love! They all sound #seriouslygood

  11. Carol A. says:

    Farmgirl Gourmet rocks. I enjoy the recipes, comments and pictures.

  12. The Egg Salad Supreme.

  13. The Lamb Pita.

  14. Lauren B says:

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

  15. Sherry D. says:

    I follow Emeril on Pinterest!

  16. Sherry D. says:

    I follow Farmgirl Gourmet on Pinterest!

  17. Sherry D. says:

    I would definitely make the Eggplant Muffuletta. New Orleans all over….but with a twist!

  18. Amanda Thompson says:

    I would make the Chocolate Wafers with Peanut Butter Fudge first!

  19. Sarah Beth says:

    I follow Morrow Cookbooks on Twitter

  20. Sarah Beth says:

    I follow Farm Girl Gourmet on Pinterest

  21. Sarah Beth says:

    I follow Emeril on Pinterest

  22. Sarah Beth says:

    I tweeted about the giveaway! @sarabear73

  23. Sarah Beth says:

    I follow Farm Girl Gourmet on Twitter

  24. Sarah Beth says:

    I follow Emeril on Twitter

  25. I followed Emeril Lagasse on Pinterest!

  26. Sarah Beth says:

    I pinned the Eggplant Muffuletta recipe! http://pinterest.com/pin/30047522485183546/

  27. I followed Farmgirl Gourmet on Pinterest!

  28. Sarah Beth says:

    All of the recipes look amazing but I would try the Eggplant Muffuletta first!

  29. Lamb Pita!

  30. Muffuletta…..yum!!!!!

  31. Rose Stancil says:

    Did the New Orleans Olive Salad Recipe follow? DId not see it.

    1. FarmgirlGourmet Author says:

      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

  32. Rosemary from SC says:

    Egg Salad Supreme………. yum!

  33. Maggie Drake says:

    Can’t wait to try this; eggplants are still in season here.

  34. I followed Morrow Cooks on Twitter!

  35. I follow you on Pinterest!

  36. I follow you on Twitter!

  37. Followed Emeril on Pinterest!

  38. I followed Emeril on Twitter!

  39. I would for sure make the eggplant mufaletta!

  40. Kimberly P. says:

    Following @MorrowCooks on Twitter.

  41. Kimberly P. says:

    Following @FarmgirlGourmet on Twitter.

  42. Kimberly P. says:

    I follow @Emeril on Twitter.

  43. Kimberly P. says:

    I just tweeted about the giveaway.

  44. Kimberly P. says:

    I am going to have to try the Eggplant Muffuletta . Looks delicious!

  45. I would make Egg Salad Supreme, looks delicious!

  46. Elizabeth@ Food Ramblings says:

    My mouth is watering– is it lunchtime yet?

  47. barbara n says:

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

  48. I would make the egg salad supreme first.

  49. follow morrowcooks twitter @saramama

  50. follow emeril pinterest @saramama

  51. follow emeril twitter @saramama

  52. My sweet tooth says chocolate wafers with peanut butter fudge,

  53. Kristyn Martin says:

    I follow Morrow Cooks on twitter – @coopersmommy

  54. Kristyn Martin says:

    I follow Farm Girl Gourmet on twitter – @coopersmommy

  55. Kristyn Martin says:

    I follow Emeril on twitter @coopersmommy

  56. Kristyn Martin says:

    I would definitely make egg salad supreme first!

  57. All the sandwiches look fabulous, but I’d have to try the chocolate wafers with pb fudge first!

  58. I’d love to win!!!
    I’d make the choc sandwiches with pb fudge!!!

  59. Egg Salad Supreme! Mmmmmm!

  60. I Follow Emeril On Pinterest. Under Courtney Anderson

  61. I tweeted!

  62. I would make the Egg Salad Supreme.

  63. Susan 30A EATS says:

    I wanted to make this #SeriousSandwich and still might! Looks delicious!

  64. All of them look great, but I think I would go with the sopressata calzone!

  65. I follow Emeril on Twitter.

  66. I follow Emeril on Pinterest.

  67. Carrian@ohsweetbasil says:

    I would make the Egg Salad Supreme!

  68. I follow MorrowCooks on Twitter

  69. I follow FarmGirlGourmet on Pinterest

  70. I follow FarmGirlGourmet on Twitter.

  71. I’d make Egg Salad Supreme!

  72. Chocolate Wafers with Peanut Butter Fudge…I need a PB&C fix right now. 😉

  73. addie | culicurious says:

    I loved that sandwich 🙂

  74. Alysha @Shesontherun says:

    I tweeted!

  75. Alysha @Shesontherun says:

    I am following Morrow Cookbooks on Twitter!

  76. Alysha @Shesontherun says:

    I follow you on Twitter!

  77. Alysha @Shesontherun says:

    I follow you on Pinterest!

  78. Alysha @Shesontherun says:

    I would definitely make the eggplant muffuletta. I LOVE eggplant and any new way I can use it is awesome.

  79. Janine Hamilton says:

    Chocolate Wafers with Peanut Butter Fudge – out of this world when I taste tested!

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