Baked Eggplant Calzone
The baked eggplant calzone is a unique, Mediterranean-flavored variation of the classic Italian stuffed pizza. The slightly smoky taste of baked eggplant harmonizes perfectly with the tomato sauce and melted mozzarella, while the Parmesan adds a special character to the dish. This calzone is an ideal choice for a vegetarian dinner or a light lunch that is guaranteed to enchant lovers of Italian cuisine.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, and salt. Add the olive oil and lukewarm water, then knead until you have a soft, but not sticky dough. If it's too dry, add a little more water.
2
Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3
Slice the eggplant into thin rounds, sprinkle with salt, and let it sit for 15 minutes to release any bitter juices. Then, pat the slices dry with paper towels.
4
Preheat the oven to 400°F (200°C). Place the eggplant slices on a baking sheet lined with parchment paper, brush with olive oil, and bake for 15-20 minutes, or until golden brown.
5
Mince the garlic and sauté it in a pan with a little olive oil. Add the tomato sauce, basil, oregano, and black pepper, then simmer for 5 minutes.
6
Divide the risen dough into two equal portions, then roll each out into a circle, about 5 mm thick.
7
Spread tomato sauce on one half of each dough circle, then top with the baked eggplant, sliced mozzarella, and grated Parmesan.
8
Fold the other half of the dough over the filling, and press the edges firmly to seal, preventing the filling from leaking out.
9
Preheat the oven to 400°F (200°C). Brush the top of each calzone with beaten egg to give it a beautiful golden-brown color.
10
Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
11
Let the calzones rest for a few minutes before slicing, to prevent the filling from being too hot and runny.
