What We Ate
A weblog of culinary experiences
September 09, 2002
posted by Carl
This is what happens when I decide to use what we have in the house already to make dinner. I had picked up four cute little eggplants at the vegetable store the other day and needed to use them before they started to get mushy. I was thinking about some sort of lasagna or pasta but Nadia vetoed that idea. What I ended up with was basically eggplant parmesan calzones.
According to the calzone recipe I found in How to Cook Everything, the amount of dough makes two calzones. The two calzones we ended up with were honestly as big as my stomach. It was inconceivable that we could each eat one of them, so we split one for dinner, split half of the other one for lunch the next day, and split the remaining half for Tuesdays dinner. We could have easily made four or even six calzones from the amount of dough that we had. In all fairness, the recipe does state that the two calzones will feed four people.
The dough is the same recipe as pizza dough so I won't include it here. However, I added a whole mess of pepper to the dough which elevated it to more than just a container for the filling.
Slice the eggplants into 1/4 inch thick rounds and salt both sides generously with kosher salt. Lay the slices on a wire rack and let the salt do its magic for 1-2 hours, flipping the eggplant about halfway through. Press the now soggy slices between paper towels to extract even more water. By now the eggplants should be very floppy. In a pan, heat a good amount of oil (1/8 inch deep) over medium-high heat. Dredge the eggplant slices in flour, shake off any excess, and lay them into the hot oil. Cook the slices in batches until they are golden brown on each side then drain and cool on paper towels.