Easy Sunday Supper Eggplant Calzones
It is WFPB Italian Sunday Supper!
Last night I fell asleep dreaming of eggplant and pizza. I woke up with an idea for an easy eggplant calzone.
Post Date: September 7, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Every culture has its version of a small handheld savory pie. Some are baked and some are fried. For Italians, while most are filled with meats and cheeses, going whole food plant-based doesn’t mean you have to give them up. My eggplant calzones made with plant-based mozzarella cheese won’t disappoint. Make up a double batch for a healthy, quick, and easy lunch or dinner during the week!
Grocery List
Produce
Eggplant (small to med)
Onions (small)
Rosemary
Thyme
Pantry
All Purpose (AP) Flour
Baking Yeast Dried Basil
Garlic Granules
Nutrition Yeast
Tomato Sauce
Misc
Ground Pepper
Plant-based Mozzarella Cheese
Salt
Sugar
Add-Ins and Substitutions
The tomato sauce you select is important. Not only does it add flavor depth, it also serves as a binding agent since we are omitting real cheeses to ensure it stays whole food plant-based. Just make sure it is not too chunky (if needed, blender puree some jar marina) or give my WFPB Vodka Tomato Sauce a try. For cheeses, you can leave out the nutrition yeast. but it does add an depth of cheesy nuttiness flavor. Also, I recently tried Miyoko’s organic cashew milk mozzarella. It melted really well and is the best tasting plant based mozzarella I have ever tasted.
Storing
Store leftovers in an airtight freezer bag for up to three days then reheat in oven at 350 degrees for 10 minutes. You can also freeze for up to three weeks then reheat in oven at 375 degrees for 15 minutes.
Nutrition 411
The eggplant has been an ingredient in traditional medicine for thousands of years. In the ancient Indian system of ayurvedic medicine, practitioners used white eggplant to treat diabetes and the roots to relieve asthma. While eggplant isn’t the most nutritious vegetable, it does give you a decent supply of potassium and fiber. And at just 25 calories and less than 1 gram of fat per serving, it’s a pretty guilt-free food — as long as you don’t soak it in oil. Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. Early lab studies in cells suggest that eggplant protects against the type of DNA damage that leads to cancer. But researchers still need to confirm this benefit in humans. (trusted source).
Easy Sunday Supper Eggplant Calzones
Equipment
- Medium Sauté Pan
- Cutting Board
- Chef's Knife
- Medium Size Bowl
Ingredients
- 1 Eggplant small to medium
- 1 Red Onion small
- Fresh Rosemary
- Fresh Thyme
- Fresh Flat Leaf Parsley
- 1 cup Tomato Sauce
- 1 cup Plant Based Mozzarella
Instructions
Prepare the filling
- Chop the eggplant and onion into a small dice (¼ inch cube). Set aside.
- Finely chop the fresh rosemary and parsley. Remove the thyme from it's vine. Set herbs aside.
- Heat a medium sauté pan over a medium heat. When water drops dance on the surface like mercury balls, the pan is a the right temperature to add eggplant and onions (no need to use oil). Move veggies around in the pan to avoid burning. If the veggies cook too quickly, lower the heat and add a bit of water to avoid burning.
- Once the veggies are browned (10 minutes), mix in the herbs. Cook another 5 minutes.
- Next, add 1 cup of tomato sauce. Simmer for 7-8 minutes. Turn off heat. Let cool.
Make the Dough
- Place 1 cup of very warm water (110 degrees) in a bowl.
- Add yeast, sugar and salt. Combine. Let sit until yeast blooms.
- Once the yeast blooms, add the flour and combine.
- Dough will be shaggy looking. Keep kneading until it comes together.
- Once you can form into a ball, let sit for 10 minutes to allow the gluten to form. Cut into 6 even balls each weighing about 4.5 oz.
Make the Calzone
- Preheat oven to 450℉.
- Form each ball into a circle. Place a slice of the plant based mozzarella on the into the upper half of the circle dough. Place 2-3 tablespoons of eggplant mixture on the mozzarella. Folder over and press to seal.
- Repeat filling the remaining 5 balls.
- Bake on parchment paper for 15 minutes.
