Eggplant and Three Cheese Calzone
- 1 tablespoon olive oil
- 1 medium (¾ pound or 340 grams) eggplant, sliced ¼ to ½ inch thick
- Salt
- Freshly ground black pepper
- One ¾-pound pizza dough, ready to go (see the recipes for rushed and leisurely dough)
- 1 cup (8 ounces or 225 grams) ricotta
- 1 cup (4 ounces or 115 grams) coarsely grated mozzarella
- â…“ cup (40 grams) finely grated Parmesan
- Dried oregano
- 1 egg, beaten with 1 teaspoon water for egg wash
- A handful of snipped fresh basil leaves
- 1 cup (250 grams) strained tomatoes
- ¼ teaspoon table salt
- 1 garlic clove, minced
- Red pepper flakes
- Pinch of sugar (optional)
- Few drops of red wine vinegar (optional)
Instructions:
It has three cheeses in it, but they don’t overwhelm the eggplant or the crust. The sauce is on the side.
- Preheat your oven to 425 degrees. Coat a baking sheet with olive oil. Arrange the eggplant slices in one layer. Season them with salt and freshly ground black pepper. Roast for 20 minutes, flip, then roast for another 10 minutes. Let the eggplant cool slightly. Leave oven on.
- Roll the dough into a 12-inch round. Mix together ricotta, mozzarella, and Parmesan, then season the cheese with ½ teaspoon table salt, a pinch of dried oregano (or more to taste), and freshly ground black pepper. Stir the eggplant into the cheese mixture, and then heap it down the center of the dough. Pull the sides of the dough over the center, pressing and crimping a seam down the middle. Brush the outside of calzone with egg wash.
- Bake the calzone for 15 to 20 minutes, until puffed and golden all over.
- While the calzone bakes, heat the tomatoes, salt, garlic, and a pinch of red pepper flakes in a small saucepan until simmering. Gently simmer for 5 minutes, then taste for seasoning. For extra sweetness or punch, add a pinch of sugar or a few drops of red wine vinegar to taste and simmer for one minute more. Pour into a small dish.
- When calzone is finished baking, slide it onto a serving dish and slice into large sections. Garnish with snipped basil and serve with sauce on the side.