Many people set aside Monday as a vegeterian day. Here's a recipe for those Meatless days. It's a very different twist on a classic New Oreans sandwich.
1 pound eggplant, peeled and sliced 1/4 inch thick
1 tablespoon kosher salt
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon ground black pepper
1 (9-inch) round muffuletta bread, halved horizontally ( top half hollowed out)
Your favorite olive salad
1/2 pound thinly sliced provolone cheese
12 ounce jar whole roasted peppers, drained well.
Line 2 baking sheets with paper towels. Arrange eggplant slices in a single layer on prepared pans. Sprinkle salt on both sides of eggplant slices. Let standfor 1 hour. Pat dry, with paper towels.
Preheat oven to 400℉. Line 2 rimmed baking sheets with foil.
On prepared pans, lace eggplant slices in a single layer.
Bake until golden brown, 12 to 15 minutes, turning halfway through baking.
In a small bowl, combine oil, oregano, vinegar, and black pepper. Pour over eggplant slices, and let stand for 30 minutes.
On bottom half of bread, layer olive salad, provolone, eggplant slices, red peppers, and more olive salad. Cover with top half of bread. Wrap tightly in plastic wrap or foil, and refrigerate for at least 2 hours or up to overnight. Cut into fourths to serve.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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