Emeril’s Eggplant Muffuletta

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Farmgirl Gourmet


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2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds

1/2 cup olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 loaf seeded Italian bread

Basil Spread

2 cups New Orleans–Style Olive Salad

4 ounces sliced mozzarella cheese

4 ounces sliced provolone cheese

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