Eggplant Calzone

This Eggplant Calzone is a fun and easy-to-make weeknight dinner or vegetarian appetizer. Made with crispy breaded eggplant, mozzarella and parmesan cheese, and fresh pizza dough, you’ll love dunking this mouthwatering calzone into zesty marinara sauce.

Course Appetizer, Main Course, Side Dish

Cuisine Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 445kcal

Author Ashley Petrie, RDN, LDN

Equipment

Rimmed baking sheet
Pizza stone optional

Ingredients

For the Crispy Eggplant

1 egg
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ cup breadcrumbs
1 small eggplant sliced into about 24 ⅛-inch rounds

For the Eggplant Calzone

1 large pizza dough
1 cup low-moisture mozzarella cheese shredded
½ cup parmesan cheese grated
3 tablespoons fresh basil roughly chopped
1 egg whisked with 1 tablespoon water to make an egg wash
1 cup marinara sauce for dipping

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. In a small mixing bowl, whisk together the egg, salt, and pepper. Add the breadcrumbs to a separate small mixing bowl. Start by dipping a slice of eggplant in the egg mixture, allowing the excess egg to drip off before placing the eggplant slice into the bowl of breadcrumbs. Place the breaded eggplant slices in a single layer on the prepared baking sheet and bake for 15-20 minutes, flipping the slices halfway through.
1 egg, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup breadcrumbs, 1 small eggplant
Once the eggplant is done, increase the oven temperature to 550°F. On a lightly floured surface, stretch the pizza dough out into a 12 to 14-inch round. Then, transfer the dough to either a parchment-lighted baking sheet or pizza peel (if using a pizza stone).
1 large pizza dough
Sprinkle ¼ of the shredded mozzarella and parmesan cheese on one-half of the calzone, leaving a 1-inch border around the edge. Top the cheese with ⅓ of the chopped fresh basil, then place 8 slices of breaded eggplant on top of that. Repeat these layers until all of the ingredients have been used up. You should end with a layer of cheese on top of the eggplant. Fold the other half of the dough over the fillings and roll the edge closed to seal. Brush the top of the calzone with egg wash.
1 cup low-moisture mozzarella cheese, ½ cup parmesan cheese, 3 tablespoons fresh basil, 1 egg
Place the calzone in the preheated oven, either on a baking sheet or directly on a preheated pizza stone. Bake for 12-15 minutes or until the dough is golden-brown. Allow the calzone to rest for 10 minutes before slicing and serving with marinara sauce for dipping.
1 cup marinara sauce

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.