I generally do not claim to have invented most of the recipes on this site or that I have presented to customers over the years, but this might be the exception.
Here we combine my mothers fried eggplant with the New Orleans olive salad used for a traditional Muffaletta.
I am not one for superlatives, but this might be one of my favorite things we served at the both restaurants.
I like to use this recipe for either sandwiches or for a appetizer.
Start by placing the eggplant on the bottom half of the sliced loaf of bread. Use the broiler option to warm up the eggplant on the bottom half. Be careful, we all know what the broiler can do.
Once the eggplant starts to bubble a bit, remove from oven and add the olive salad and then the provolone.
Return to the broiler and melt the cheese until the first signs of browning. Remove from oven, add top, and slice as desired.
Then tell me that's not one of the best sandwiches you have ever eaten. Go ahead, tell me. And enjoy.