EGGPLANT MUFFULETTA
I often rely on this recipe when hosting a casual holiday party. It's a marvelous meatless sandwich that makes each gathering special.-Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 18 servings.
Number Of Ingredients 19
Steps:
- 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. , In a large skillet, saute mushrooms and onion in butter and 1/4 cup oil. Remove and keep warm. , 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. , Split each loaf of focaccia in half. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses. , Place on a baking sheet. 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.
Nutrition Facts : Calories 372 calories, Fat 20g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 881mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
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Sanju Yadav
[email protected]I'm allergic to olives, so I substituted sun-dried tomatoes. The muffuletta was still delicious!
Sulaksha Buddhika
[email protected]This recipe is a great way to use up leftover eggplant. It's also a good option for a vegetarian meal.
Ram Pragas111
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Alexandra Palau
[email protected]I thought this recipe was just okay. The eggplant was a bit bland and the muffuletta was not as flavorful as I expected.
M Umair Tariq
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again!
Kiony Badenhorst
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the muffuletta was very flavorful.
Wajeeha Khan
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the eggplant muffuletta!
Michael Adah Andaleyei
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it up!
Jacob Settle
[email protected]This recipe was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Petronella Hambulo
[email protected]I've made this recipe several times and it's always a winner. I highly recommend it!
Mst Sanu
[email protected]I'm allergic to olives, so I substituted sun-dried tomatoes. The muffuletta was still delicious!
Chiamaka Eneh
[email protected]This recipe is a great way to use up leftover eggplant. It's also a good option for a vegetarian meal.
Zwivhuya Okhethwa
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
rap 1 yea
[email protected]I thought this recipe was just okay. The eggplant was a bit bland and the muffuletta was not as flavorful as I expected.
Carey Baker
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again!
MS' caramel
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked to perfection and the muffuletta was so flavorful.
Odhran Keane
[email protected]This eggplant muffuletta was a hit! The flavors of the eggplant, olives, and cheese were perfectly balanced. I especially loved the crispy breadcrumb topping.