Roasted Eggplant Muffulettas Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1624
FAT
550%
CHOL
10%
SOD
38%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

1 clove garlic, minced

1/2 teaspoon salt

2 cups Olive Salad, recipe follows

1/2 cup olive oil

1/4 pound thinly sliced mozzarella

Salt and freshly ground black pepper

1 cup packed basil leaves

2 large round Italian seeded breads* (or use seeded Italian baguettes, enough for 4 servings)

1/4 pound thinly sliced provolone cheese

2 medium eggplants, about 1 1/2 pounds, ends trimmed and cut crosswise into 1/2-inch slices

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