Eggplant Calzone

Makes 2 large or 4 small calzones Approximate preparation time: 1 hour for the pizza dough, 25 minutes plus about 30 minutes baking and resting time


2 large or 4 small calzones


1 recipe Pizza Dough 1 garlic clove ¾ teaspoon dried basil ¼ cup fresh parsley 6 ounces mozzarella cheese, cold and cut into 1-inch pieces 6 pitted black olives ½ red onion, about 2½ ounces 1 small eggplant, about 10 ounces, quartered lengthwise 1½ tablespoons extra virgin olive oil, divided ¼ cup ricotta cheese ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Cornmeal for sprinkling

Nutritional information

Nutritional information per serving (based on 12 servings): Calories 360 (27% from fat) | carb. 53g | pro. 14g | fat 11g | sat. fat 4g | chol. 22mg | sod. 565mg | calc. 157mg | fiber 3g


Prepare the Pizza Dough and let rise. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Process the garlic, basil and parsley together until finely chopped, about 10 seconds. Add the mozzarella and the olives to the work bowl and pulse to coarsely chop, about 8 to 10 pulses. Transfer mixture to a large mixing bowl. Insert the slicing disc assembly, adjusted to 4mm, to the large work bowl of the Cuisinart® Food Processor. Using medium pressure, slice the onion and then the eggplant. Heat 1 tablespoon of oil in a large skillet over medium heat. Once oil is hot and shimmers across the pan, add the onion and sauté until softened, about 8 minutes. Pour the remaining oil into the pan and add the eggplant; cook until tender, about 10 to 12 minutes. Add vegetables to mixing bowl and stir in the ricotta with salt and pepper; mix ingredients together well. Preheat the oven to 450ºF. If using a baking stone, place it on the rack. Sprinkle a nonstick baking sheet or pizza peel with cornmeal. Punch down the pizza dough and divide into 2 or 4 equal balls. Cover loosely with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds, 12 inches each in diameter for 2 balls and 8 inches in diameter for 4 balls. Place equal amounts of the eggplant filling over half of the dough rounds, leaving a 1-inch border. Brush the border of the dough lightly with water. Fold the dough over the filling and press firmly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a serrated knife to make three 1-inch slashes on the top of each calzone for the steam to escape. Place on a cornmeal-dusted baker’s peel and transfer to the preheated baking stone, or place on a cornmeal-dusted baking sheet and place in the hot oven. Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a 375ºF oven before serving; microwaving is not recommended. *The pizza dough recipe may yield more than necessary for these calzones; should you have leftover dough, it does freeze well. To freeze, wrap airtight in double thickness of plastic wrap.