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Eggplant Muffuletta

HeatherBy Heather Updated
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This eggplant muffuletta is the meatless sandwich you didn’t know you needed. Thick slices of oven-broiled eggplant stand in for the usual Italian meats, and they hold their own beautifully. Layered with creamy mozzarella, sharp provolone, a zippy homemade basil spread, and a seriously good New Orleans-style olive salad, this sandwich is bold, briny, and packed with flavor in every single bite.

A close-up of an Eggplant Muffuletta sandwich filled with sliced eggplant, olives, carrots, and other pickled vegetables on a sesame seed bun atop a wooden surface.

If you’re looking for a show-stopping vegetarian meal that goes way beyond the usual salad situation, this is it. The olive salad alone is reason enough to make this recipe. Pair this sandwich with a bowl of Pasta alla Vodka or serve it alongside a slice of Easy Mushroom Quiche for a spread that’ll impress even the most committed carnivore at the table.

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Why This Works

The magic here is all in the layers. Eggplant has a naturally dense, meaty texture that soaks up flavor beautifully, which makes it the perfect stand-in for deli meats in a sandwich this saucy and loaded. When you broil it with olive oil, salt, and pepper, it collapses just enough to become tender without falling apart, giving you slices that hold their shape when you press and cut the loaf.

The homemade olive salad is the other secret weapon. Unlike the jarred stuff, this version is packed with pickled cauliflower, pepperoncini, capers, celery, carrots, and two kinds of olives, all marinated in olive oil with garlic and fresh oregano. It needs at least 24 hours to come together, which means you can (and should) make it well ahead of time. By the time you’re ready to assemble, it’s briny, garlicky perfection.

Heather’s Recipe Notes

  • Make the olive salad at least 24 hours ahead. It genuinely gets better the longer it sits and can be stored in the refrigerator for up to 2 months. Make a big batch and thank yourself later.
  • Salt your eggplant before broiling if time allows. Sprinkle the slices with kosher salt and let them rest on a paper towel for 20 to 30 minutes. This draws out excess moisture and gives you a firmer, better-textured slice that won’t turn your bread into a soggy mess.
  • Don’t skip baking the assembled sandwich. That 12-minute oven bake melts the cheese, crisps the bread, and fuses every layer together in the best possible way. It takes the whole thing from “good sandwich” to “why is this so incredible.”
  • Flip it before it bakes. The assembly process has you flipping the loaf so the olive salad side ends up on top during baking. This lets the oil slowly soak into the bread as it heats. Trust the process.
  • Press before slicing. A firm but gentle press with your hand after baking compresses the layers just enough that every slice has a little of everything.

The Maillard Reaction

When you slide those eggplant slices under the broiler, something delicious happens beyond simply cooking them through. The high, direct heat triggers the Maillard reaction, a chemical process that occurs when amino acids and natural sugars in the food are exposed to temperatures above roughly 280 degrees F. The result is those gorgeous golden-brown spots on the surface, plus a depth of savory, slightly caramelized flavor you simply cannot get from steaming or any other gentler cooking method.

For eggplant specifically, this browning also drives off a significant amount of the vegetable’s natural moisture, which is exactly what you want in a sandwich application. Waterlogged eggplant equals soggy bread, and that is not the outcome anyone is working toward here. The Maillard reaction concentrates the flavor while creating a lightly firm exterior that holds its own against the weight of the olive salad, melted cheese, and basil spread layered on top.

Ingredients in 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

Subs & Variations

  • Swap the vegetable. Not an eggplant fan? Thick portobello mushroom caps work great here. Broil them the same way and slice after cooking.
  • Use store-bought olive salad. If making the homemade version feels like too much, a quality jarred olive salad (usually found near the deli section) will get you there in a fraction of the time.
  • Change up the cheese. Fontina melts beautifully and adds a nutty richness, or try fresh sliced mozzarella for a creamier, milder bite in place of the provolone.
  • Try a different bread. Ciabatta or a thick focaccia both work well and give the sandwich a slightly chewier, more rustic feel than a traditional Italian loaf.
  • Add roasted red peppers. Layer them between the eggplant and cheese for a hit of sweetness and color that plays really nicely against the brine of the olive salad.

Tips for Storing

  • Leftovers keep well. Wrap assembled leftover slices tightly in plastic wrap and refrigerate for up to 2 days. The olive salad soaking further into the bread overnight is honestly not a bad thing.
  • The olive salad lasts for months. Stored in a tightly sealed glass jar in the fridge, it keeps for up to 2 months. Make a double batch and put it on everything.
  • Store the basil spread separately. It keeps refrigerated for up to 1 week. Press plastic wrap directly onto the surface to slow down browning.
  • Reheat slices in the oven. Wrap in foil and heat at 350 degrees F for about 10 minutes. Avoid the microwave, which will make the bread chewy and tough.
  • The components freeze well. The basil spread and the broiled eggplant (before assembly) can both be frozen separately for up to 1 month. Thaw overnight in the fridge before assembling.
A thick Eggplant Muffuletta on sesame bread, filled with layers of grilled eggplant, cheese, chopped olives, carrots, and fresh basil, sits on a wooden surface beside a bowl of mixed vegetables.

People Also Ask

What is a muffuletta sandwich?

A muffuletta is a New Orleans sandwich that originated in the city’s Italian immigrant community. The classic version is built on a round, sesame-seeded Italian loaf and loaded with Italian meats, sliced cheeses, and a signature olive salad. This version uses oven-roasted eggplant in place of the meat, making it a hearty vegetarian option without losing any of the bold, briny flavor the sandwich is known for.

Do I have to make the olive salad from scratch?

You don’t have to, but it’s worth doing at least once. Store-bought olive salad works fine in a pinch, but the homemade version includes pickled cauliflower, cocktail onions, fresh oregano, and capers that add a complexity that’s hard to find in a jar. Make it 24 hours ahead and the flavors really bloom.

Can I make eggplant muffuletta ahead of time?

Yes, and it actually works in your favor. The olive salad and basil spread can both be made several days in advance. You can also broil the eggplant a day ahead, store it covered in the refrigerator, and then assemble and bake everything when you’re ready to serve.

How do I keep the bread from getting soggy?

Salt the eggplant before broiling to pull out as much moisture as possible. Also, apply the basil spread generously but not excessively to the bottom half of the bread. The olive salad (poured over oil and all) onto the top half is intentional, as that oil soaks into the bread during baking and adds flavor rather than making it fall apart.

What bread is best for muffuletta?

Traditionally a round, seeded Italian loaf is the move, and that’s what this recipe calls for. You want something sturdy enough to hold a generous amount of olive salad without disintegrating. Ciabatta and focaccia are the best alternatives if you can’t find Italian bread.

Other Recipes to Try

A close-up of an Eggplant Muffuletta sandwich filled with sliced eggplant, olives, carrots, and other pickled vegetables on a sesame seed bun atop a wooden surface.
5 from 1 vote

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.
prep time1 hour
Cook: 20 minutes
Total: 1 hour 20 minutes
number of servings4 Servings
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Ingredients
  

  • 2 large eggplant, cut into 1 inch slices
  • ½ cup olive oil
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 lb Italian bread, seeded, cut into slices
  • 4 oz sliced mozzarella cheese
  • 4 oz sliced provolone cheese

Basil Spread

New Orleans-Style Olive Salad

  • 1 qt large pimento-stuffed green olives, drained & rough chopped
  • 1 ½ cups large Greek black olives, drained, pitted and halved
  • 1 ½ cups 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 tbsp minced garlic
  • 2 tsp cajun seasoning, or Creole Seasoning
  • 1 tsp crushed red pepper flakes
  • ½ tso black pepper, freshly ground
  • ½ tsp celery seeds
  • 2 tbsp fresh oregano leaves
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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

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Nutrition

Calories: 2924kcalCarbohydrates: 89gProtein: 28gFat: 280gSaturated Fat: 63gPolyunsaturated Fat: 70gMonounsaturated Fat: 136gTrans Fat: 1gCholesterol: 42mgSodium: 2967mgPotassium: 1228mgFiber: 18gSugar: 47gVitamin A: 6422IUVitamin C: 37mgCalcium: 542mgIron: 7mg

* Nutritional information is not guaranteed to be accurate.

author nameHeather
course of this recipeAppetizers & Snacks
keywords used in this recipesandwich recipes, vegetarian recipes

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Recipe By:

Heather

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.

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

    Reply

  14. 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

  47. 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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