Eggplant Calzone alla Norma Recipe

Eggplant Calzone alla Norma Recipe

Pasta alla norma meets calzone in this eggplant calzone recipe made with my easy no knead pizza dough! Eggplant with tomato sauce; fresh basil; mozzarella and ricotta salata is the perfect must try calzone filling!

Course Main Course

Cuisine Sicilian-Italian

Keyword eggplant, tomato and cheese filled calzone, eggplant calzone

Prep Time 1

Cook Time 25

Resting time 1 1

Servings calzone

Calories 638kcal

Author Nadia Fazio

Ingredients

1 recipe easiest no knead pizza dough

For the filling

1 medium eggplant (about 400 grams)
½ cup olive oil plus extra for brushing on the calzone
¾ cup tomato passata
1 clove garlic minced
handful fresh basil leaves
salt to taste
1 cup mozzarella shredded
¼ cup ricotta salata grated

US Customary - Metric

Instructions

For the dough

Prepare one batch of no knead pizza dough and follow instructions until step #6.
Divide the dough into 4, shape each piece into a ball, cover and let rest while you prepare the filling.

Prepare the filling

Dice the eggplant into 1-inch cubes. I kept the skin on but you may opt to remove it if you prefer.
Heat olive oil in a skillet and sauté the eggplant, over medium heat, until soft and browned, about 10 minutes. Add salt, to taste.
Transfer the eggplant to a plate and in the remaining oil, sauté the minced garlic.
Pour in the tomato passata, bring to a simmer and cook for 10 minutes. Add salt, to taste.
Return the eggplant to the skillet and cook for 5 minutes longer. Transfer the mixture to a bowl, stir in torn basil leaves and let cool a few minutes.

To assemble

Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper.
Flour your work surface and use your fingertips to flatten each ball of dough into a circle approximately 10-inches wide.
Spread 1/4 of the eggplant mixture over half of the dough. Top with 1/4 of the shredded mozzarella and ricotta salata.
Fold the dough over the filling and seal by rolling the top and bottom edges together.
Transfer the calzone to the prepared baking pans. Repeat with the remaining dough.
Cut a few slits in each calzone with a sharp knife to allow hot air to escape during baking.
Brush each calzone with olive oil. Bake for 25-30 minutes until golden brown both on top and underneath.
Serve hot.

Notes

Substitutions and Variations:

-If you don't have access to ricotta salata, replace with feta or Pecorino Romano cheese, both of which have a saltier flavor.
-Instead of 4 large individual meal sized calzone, divide the dough into 8 pieces for mini calzone.

Can calzone be prepared ahead?

-It is best to bake your calzone right away in order to prevent the dough from becoming soggy due to the tomato sauce.
-You may, however, prepare the dough as well as the filling the day before assembling and baking them.

How can I prevent the filling from spilling out during baking?

-Resist the temptation to overfill your calzone to prevent any spilling.
-The edges should seal well by simply pinching the top and bottom edges together. However, you may also brush the edges with water before pinching together.

Storage:

-Refrigerate for up to 3 days and warm in a 350 degrees F preheated oven before serving.
-Wrap well and freeze for up to 3 months. Defrost in the refrigerator overnight and heat in the oven before serving.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition