Vegetarian Muffuletta recipes

Ingredients

• 2 small japanese eggplants OR 1 medium regular eggplant
• cooking spray
• fine sea salt
• 3 large portobello mushroom caps
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon smoked paprika
• 1 sourdough boule
• 1/2 cup olive tapenade (jarred is fine)
• 1/2 cup pesto (jarred or homemade)
• 2 roasted red peppers from a jar, sliced open into a single layer and gently patted dry
• 5 slices provolone cheese

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