EGGPLANT MUFFULETTA

Eggplant Muffuletta image

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

Previous Next

Ingredients

1 jar (8 ounces) roasted sweet red peppers, drained
1 cup pimiento-stuffed olives
1 cup pitted ripe olives
1 cup giardiniera
3/4 cup olive oil, divided
1/4 cup packed fresh parsley sprigs
3 tablespoons white wine vinegar
4 garlic cloves, halved
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 pound sliced fresh mushrooms
1 large onion, thinly sliced
2 tablespoons butter
1 cup all-purpose flour
1 medium eggplant, cut into nine slices
3 loaves (10 ounces each) focaccia bread
2 large tomatoes, sliced
9 slices provolone cheese
9 slices part-skim mozzarella cheese

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.