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Home : Entrees : Meatless : Fried Eggplant Muffuletta

Serves 4 to 6
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Fried Eggplant Muffuletta

Contributed by: Chris WebAdmin. of

This Italian-inspired sandwich is a New Orleans tradition. Normally muffuletta is made with layers of Italian cold cuts and cheese with an olive salad generously spread on split loaves of Italian bread. This spicy (and salty) sandwich is popular in French Quarter taverns.

The key to a good muffuletta lies in the olive salad used as a dressing. Instead of cold cuts and cheese, try a sandwich of fried eggplant. Other tasty fillings could be grilled boneless and skinless chicken breasts or sliced turkey.


  • 1 medium eggplant, cut lengthwise into 1/4 inch slices
  • Salt and pepper
  • Olive oil
  • 2 eggs
  • 2 cups milk
  • Flour
  • 1 loaf French or Italian bread, cut in half lengthwise
  • 1 cup Muffuletta Olive Dressing


Sprinkle each eggplant slice on both sides with salt and pepper. Heat 1/4 inch of the olive oil to medium hot in a heavy frying pan. In a bowl, lightly beat the eggs with the milk. Dredge each eggplant slice in flour, then dip it in the egg/milk mixture. Fry several slices of eggplant at a time until soft and golden brown on both sides. Drain on paper towels.

To assemble the sandwich, spread both sides of the bread generously with the muffuletta dressing. Cover the bread with fried eggplant, making more than one layer if you want. Reassemble the loaf, and slice into 4-inch pieces.

Serving Size: Serves 4 to 6



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