Eggplant & Chard Calzone



1 lb refrigerated whole wheat dough

4 tomatoes, sliced

1 small to medium eggplant, sliced into 1/4 inch rounds

1/2 bunch chard, de-stemmed

1/4 cup fresh basil leaves

3/4 cup Romano cheese

8 oz fresh mozzarella, sliced thin

2 eggs, beaten

1/2 cup panko breadcrumbs

1 1/2 cup whole wheat flour

4 cloves garlic, minced

1 cayenne pepper, minced

1 tbsp dried oregano

1/4 cup plus 2 tbsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

  • Preheat oven to 400 degrees and stretch dough out onto baking sheet
  • In a frying pan over medium heat, cook 2 tbsp oil with cayenne pepper for one minute
  • Add tomatoes, basil, oregano, salt and pepper, reduce to lower heat and cook for 15 minutes, stirring occasionally
  • Add garlic and cook fo one additional minute
  • Then, add 1/4 cup oil to another frying pan over medium heat and cook the eggplant by dipping them in the beaten eggs, then dredging them through a bowl containing the panko and whole wheat  flour mix.  Drop them in the oil and cook on each side til golden brown and crispy (about 3 minutes on each side)
  • Let eggplant slices dry on a paper towel
  • Assemble the calzone by laying Romano cheese on the bottom of one 1/2 of the calzone
  • Layer eggplant slices on top, then the tomato sauce, then the chard, then the mozzarella cheese
  • Fold the other half of the pizza dough over the prepared calzone and seal tightly around the edges
  • Bake at 400 degrees for 30 minutes

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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