Egggplant Calzone

some recipes in queue, and drafted,  haven’t posted in a while….

Pizza, Pizza,  Pizza, Pizza, Pizza  time for some change, a calzone, just a change up in the formation a pizza dough recipe ,split in half, one on the bottom, one on the top. (or you could make individual folded calzones.)

start by removing some of the water from the eggplant by salting both sides layering in paper towels and compressing, this will draw some of the water from the eggplant and may be an optional step. Do this first while preparing  the dough. (The eggplant has  first been semi peeled ,(leave stripes of the skin on for color) and sliced of course). Wash and dry the eggplant slices when the water has been drawn out.

Make a single loaf recipe of dough, utilizing a quick rise yeast, split the dough into equal portions and let rest while the filling is made.

In a skillet, fry the eggplant, diced.




olive oil is utilized




IMG_5278one half of the dough is pressed into a pan, I decided to use a large glass baking dish.





distribute the eggplant on the dough

IMG_5280Add other ingredients I had some leftover cooked pork rib meat.

IMG_5281and tomato sauce

IMG_5282don’t forget some cheese.

grated parmesan and asiago


prep the remaining half of dough


place in the pan on top of  the filled layer sealing as best as possible.


IMG_5286let rise as bit , while cleaning up some of the dishes, or relax , whatever.


Bake the calzone till goldenIMG_5288let cool, cut out a piece.

IMG_5289yes the formica is well worn

The best part is the calzone can be stored refrigerated, it’s even better the next day ,slice and wrap for lunch box.

The filling(s) of course can be varied depanding on what’s available.

1 Response to “Egggplant Calzone”

  1. May 17, 2014 at 14:03

    This sounds fabulous!

    Liked by 1 person

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May 2014
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