One of Will's favorite foods is eggplant, and I desperately needed to find a meatless recipe. Thankfully, I found this while browsing one of my holiday themed cookbooks.
First, make your olive spread by blending a cup of green olives, a cup of giardiniera, four halved garlic cloves, three Tablespoons of white wine vinegar and a quarter cup of olive oil. Saute eight ounces of sliced crimini mushrooms with one thinly sliced onion in equal parts butter and oil until the onion is clear and the mushrooms are lightly browned; set them aside. Combine a cup of flour and salt and pepper to taste in a plastic bag; place your sliced eggplant in the Ziploc one at at time, and shake to combine. Fry the eggplant in the same pan you used on the mushrooms until browned. To assemble the sandwiches, place your halved legnthwise focaccia bread on a baking sheet; I made my own, but you can just as easily buy focaccia if you aren't much of a baker. Spread the focaccia with the olive spread, place your eggplant, mushroom mixture, and slices of provolone and mozzarella cheeses and place this under the broiler until the cheese is melted, then take it out and top it with the other half of the focaccia.
Will and I loved these. Just as a warning, these are super messy; we outright had to use a fork and knife to eat them!
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