Eggplant Calzone

This is not delivery, nor is it DiGiorno.  It’s better- much better.  Homemade pizza is so much better than your local chain delivery or your store bought frozen pizza.  Now, those pizzas are a perfect fix when you need a quick, easy meal, but when you have a little more time, homemade pizza is completely worth the extra effort.
Homemade pizza is not hard at all, just requires a little waiting often for your crust.  A homemade calzone only involves one additional step: fold your pizza dough over your toppings.  And instead of putting your pizza sauce inside, you use it as a dipping sauce.  Eggplant is a perfect filling for calzones: it’s soft and tender.  And if you eat your vegetable for dinner, it’s a perfect justification to eat a lot of cheese.
From Cinnamon Freud
For the Dough:
1/2 cup water, 110°F
1 package active yeast
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
For the Tomato Sauce:
3/4 cup tomato sauce
1 teaspoon granulated sugar
1 teaspoon dried oregano
1 teaspoon dried basil
For the Calzone:
1 medium eggplant, sliced
Olive oil
Salt and pepper
1/4 cup ricotta cheese
2 ounces fresh mozzarella
Italian herbs
For the Dough:
In a bowl, combine water, yeast, and sugar.  Stir together.  Let sit until foamy, about 10 minutes.
In a separate bowl, combine flour and salt.  Pour yeast mixture over top and stir together with a wooden spoon until a soft dough forms.  Transfer dough on to a lightly floured cutting board.  Knead until soft and elastic, about 10-15 minutes.  Divide dough into two pieces. Let rise in a warm place until approximately doubled in size.
For the Tomato Sauce:
In a saucepan combine tomato sauce, granulated sugar, oregano, and basil.  Bring to a boil over medium heat.  Reduce heat and simmer for 30-40 minutes, until sauce is thickened.  Set aside and keep warm.
For the Calzone:
Preheat oven to 475°F.
Layer your eggplant in a single layer on paper towel.  Sprinkle liberally with salt and let stand for at least 20 minutes.  Wipe away the excess moisture.  Chop into bite-size pieces.  Toss with olive oil and spread in single layer on a baking sheet.  Bake for 10-20 minutes (will vary depending on the size of your eggplant), until cooked through and tender.  Set aside.
Prepare your pizza stone or baking sheet.  Roll dough out.  Spread ricotta cheese on half of the pizza, leaving a border at the edge.  Sprinkle eggplant and mozzarella on top.  Season with salt and pepper.  Carefully fold your pizza dough on top of your filling and roll the edges up to seal.  Brush the outside with olive oil and sprinkle Italian seasonings on top.  Bake for 15-18 minutes, until golden brown.  Serve with tomato sauce
Makes 2 calzones.

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