I almost didn't post this recipe because my photos are sub-par, but this calzone was so good that I just had to! JJ got home from work pretty late, so by the time he was home we were both starving! Usually I'll try to get the perfect photo, but it smelled so good and we were both so hungry, I didn't care!It's actually pretty simple to make, and had few ingredients (because I had some pizza dough in the freezer and marinara inthe fridge from Chicken parm on Saturday).
I'm always trying to incorporate eggplant into recipes where it's not fried (like traditional eggplant parmesan) and quick. Usually eggplant is salted and the water and bitterness is drawn out, but since I sauteed this before stuffing the calzone I didn't have to salt and press it.
Eggplant Parmesan Calzone
1/2 recipe of pizza crust - see this post
1 c. of zesty marinara - see this post
1 medium eggplant, diced
1 tbsp. EVOO
salt and pepper
1/2 tsp. crushed red pepper flakes
1/4 c. basil, chopped
1 c. part skim ricotta
1/2 c. part skim mozzarella
2 tbsp. grated parmesan cheese
Sprinkle of cornmeal or semolina flour
Preheat oven to 400 degrees.
Heat a skillet over medium heat, add EVOO, eggplant, salt and pepper.
Saute' for 10 minutes, until eggplant is soft and cooked through and water is cooked out.
Add to a mixing bowl, add ricotta, mozzarella, parmesan, crushed red pepper flakes and basil.
Roll out pizza dough into an oval, sprinkle a pizza pan with cornmeal and place the dough off center.
Fill the bottom half with the eggplan, fold over the top, crimp the edges with your fingers and seal.
Brush with EVOO, bake for 20-22 minutes, until golden brown.
Serve with warmed marinara.