Eggplant Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with sugar and the active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, 2–3 minutes by mixer or about 5–7 minutes by hand.

Knead

If using mixer, knead on medium speed 4–6 minutes until smooth and elastic. If by hand, turn dough onto lightly floured surface and knead 8–10 minutes until elastic and slightly tacky. Add a little flour if dough is too sticky, but keep it slightly moist.

First rise

Lightly oil a bowl with remaining 1 tablespoon olive oil. Place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1½ hours.

Divide and rest

Punch down dough and divide into 4 equal pieces. Shape each into a ball, place on a lightly floured sheet, cover and let rest 15–20 minutes while you prepare the filling and preheat the oven.

Prepare eggplant

Trim ends of eggplant and cut into 1/2-inch cubes. Sprinkle with 1/2 teaspoon salt and let sit in a colander for 20 minutes to draw out bitterness. Rinse lightly and pat dry with paper towels.

Cook aromatics

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic, dried oregano and crushed red pepper; cook 30–60 seconds until fragrant.

Sauté eggplant

Add cubed eggplant and remaining 1 tablespoon olive oil to the skillet. Cook, stirring occasionally, until eggplant is golden and tender, about 8–12 minutes. If pan becomes dry, add a splash of water to prevent sticking.

Add tomatoes

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes until mixture thickens slightly. Taste and adjust seasoning.

Finish filling

Remove from heat and stir in chopped fresh basil and grated Parmesan. Let the filling cool 10 minutes so it doesn’t melt the cheese in the calzones.

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on a middle rack to heat. Otherwise, use a baking sheet turned upside down and preheat it.

Roll dough

On a lightly floured surface, roll each rested dough ball into a 9–10 inch round, about 1/4 inch thick.

Fill calzones

Spoon about 3/4 cup of the cooled eggplant mixture onto one half of each round, leaving a 1-inch border. Top filling with about 1/2 cup shredded mozzarella. Do not overfill to avoid leaks.

Seal edges

Brush the exposed dough border with a little water, fold the dough over to create a half-moon, and press the edges together. Crimp the edges firmly with your fingers or a fork to seal. Cut two small vents on top to allow steam to escape.

Egg wash & bake

Beat the egg with 1 teaspoon water and brush over the tops of the calzones. Lightly brush with 1 teaspoon olive oil and sprinkle with flaky sea salt if desired. Transfer calzones to the preheated stone or baking sheet (use parchment if preferred). Bake 12–16 minutes until golden brown and the crust is cooked through.

Rest & serve

Remove calzones from oven and let rest 5 minutes before serving to allow filling to set. Serve warm with extra marinara or chili oil on the side if desired.