On Line Cookbook
Calzone - Eggplant Calzone
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Mike Luco, Houston, Texas


  • Focaccia Dough:
  • 2-1/2 cups (600 ml) flour
  • 7/8 cup (200 ml) water
  • 1/4 cup (60 ml) fine virgin olive oil
  • 1/4 tsp (1 ml) oregano (dried)
  • 1/4 tsp (1 ml) thyme (dried)
  • 1/8 tsp (1 ml) red pepper flakes
  • 1/2 tsp (2 ml) garlic powder
  • 1 tsp (5 ml) quick-rising dry yeast
  • or
  • 1-1/2 tsp (7 ml) active dry yeast
  • Filling:
  • 3/4 lb (.3 kg). ground round
  • 1/2 cup (125 ml) white wine
  • 1 eggplant, peeled and cubed
  • 1 lemon, juice only
  • 3 cloves garlic, minced
  • 3 tbsp (45 ml) virgin olive oil
  • 1 cup (225 ml) low-salt cheddar cheese
  • Dry spices mixed together:
  • 1/2 tsp (2 ml) oregano (dried)
  • 1/2 tsp (2 ml) basil (dried)
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2 ml) thyme (dried)
  • Focaccia Dough:
  • This is for bread machines. Use the dough setting.
  • When the dough is ready, remove the dough and break it into halves.
  • Filling:
  • Peel and slice the eggplant into 1-inch cubes.
  • Sprinkle the eggplant with the juice of one lemon.
  • Saute the garlic in the olive oil.
  • Add the eggplant to the heated olive oil and garlic. Eggplant tends to absorb oil, so make sure that the olive oil is heated before adding the cubed eggplant.
  • Saute until the eggplant starts to become translucent. Continue to saute, making sure not to burn the eggplant.
  • After eggplant has become mostly translucent, add the white wine.
  • Cook until the mixture begins to become dry.
  • Add 1/2 cup (125 ml) of water and cook this mixture until it begins to lose most of its moisture.
  • Let cool. The eggplant should be somewhat mushy; this is OK.
  • Mash the cooked eggplant with a potato masher.
  • Crumble ground beef and brown.
  • Drain off fat from the cooked beef.
  • With half of the focaccia dough, roll it out into a circular shape about 1/4 inch thick.
  • Add half the cooked eggplant mixture, plus half of the meat, on the bottom half of the dough.
  • Sprinkle about 1/2 cup (125 ml) of cheddar cheese over the browned meat.
  • Sprinkle half of the dry spices on top of the cheese.
  • Dip a pastry brush or the tip of your finger into a cup of water.
  • Wet the edges of the dough.
  • Fold the dough in half, over the filling, and crimp the edges together with a fork or your fingers.
  • Carefully place the calzone on a baking sheet or cookie sheet.
  • With a pastry brush, coat the top of the dough with olive oil to aid in browning.
  • Repeat for other half of dough and filling.
  • Cook in preheated 450 degree (225 C.) oven until brown.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.