Luncheon Eggplant Parmigiana Calzone Recipe
Indulge in our Luncheon Eggplant Parmigiana Calzone, featuring tender slices of breaded eggplant, layered with rich marinara sauce, and gooey melted mozzarella, all enveloped in a golden, flaky crust. Served hot and fresh, this calzone is a delightful twist on a classic favorite, perfect for a satisfying midday treat that will leave you craving more.
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Ingredients
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Calzone Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into 1/2-inch thick rounds. Lay them on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20 minutes, flipping halfway through, until golden and tender.
- 2
Make the Cheese Filling
In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan cheese, and chopped fresh basil. Mix well and set aside.
- 3
Assemble the Calzone
Roll out the pizza dough on a floured surface into a large circle. Spread the cheese mixture on one half of the dough, leaving a border. Layer the roasted eggplant on top and add a spoonful of marinara sauce. Sprinkle the remaining mozzarella and Parmesan on top.
- 4
Seal and Bake
Fold the dough over to create a half-moon shape. Press the edges to seal and crimp with a fork. Place the calzone on a baking sheet lined with parchment paper. Brush the top with olive oil and make a few slits for steam to escape. Bake for 25-30 minutes until golden brown.
- 5
Serve
Allow the calzone to cool for a few minutes before slicing. Serve with additional marinara sauce on the side for dipping.