Preheat oven to 400 degrees. If you have a grill, heat to medium. Trim and thinly slice the eggplant, squash, and zucchini lengthwise into 1/4-inch strips.

Lay eggplant on a lightly oiled baking sheet and drizzle on both sides with 1 tablespoon olive oil. Season with salt and pepper. Place in the oven for 15-20 minutes, until soft and golden brown.

Meanwhile, heat 1 tablespoon olive oil in a large pan (or grill pan!) over medium-high heat. Working in batches, cook the zucchini and yellow squash 2-3 minutes per side, until golden brown. Season with salt and pepper. Set aside.

Make the garlic-olive aioli and prep the remaining ingredients: mince or grate the garlic. Finely chop the olives. In a small bowl, mix together the mayonnaise, garlic, olives, and a pinch of salt and pepper. Thinly slice the mozzarella. Pick the basil leaves from the stem.

Halve the loaf horizontally and scoop out and discard the majority of the soft center. Place in the oven to toast for 5 minutes. Tip: You can make croutons with the leftover bread! Just toss it with 1 tablespoon olive oil and toast at 400 degrees on a baking sheet until crispy.

Assemble the muffelatta: spread both sides of the bread with the garlic-olive aioli and layer the mozzarella and vegetables on the bottom half of the loaf. Top with the top half and slice into quarters. Enjoy!