Eggplant Muffuletta

5 from 1 vote

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

Cook Time20

Total Time1 20

Course: Appetizers & Snacks

Cuisine: All Cuisines, Italian

Keyword: sandwich recipes, vegetarian recipes

Servings: Servings

Calories: 2924kcal

Author: Heather

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

1 ½ tsp minced garlic
1 cup basil leaves packed
½ cup olive oil
¼ tsp kosher salt

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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