Eggplant Parmesan Calzones (Vegetarian)

Eggplant Parmesan Calzones are the perfect options for a meatless dinner. Enjoy some healthy Italian food tonight.

Pin Eggplant Parmesan Calzones here.

Love this idea! Eggplant Parm Calzones

Every once in a while, I get a huge hankering for Italian food.  Usually my craving is for eggplant parmesan but it is nearly impossible to get good eggplant parm anywhere near here.  I had planned on making my own but it’s a lot of work.  Cutting the eggplant, dredging it in breadcrumbs, cooking the eggplant and on and on and on.  Most of the time I don’t have the patience.  Since I had been planning on making calzones, I decided to combine my craving for eggplant parmesan with the calzones.  A great bonus, it would be a meatless meal.

I love to make calzones.  They are pretty quick especially if you buy pizza dough.  I just needed to whip up the filling and pray that the pizza dough would behave and roll out for me.  It’s like pizza dough has a mind of its own.  You stretch it out to the perfect shape and it slowly shrinks back.  No, I stretch it out again, using a few choice words, and pray it will stay the shape and width I want it.  Every once in a while I get lucky and the pizza dough takes pity on me and stays in the shape I had so carefully stretched it to.  Oh, it is so finicky, high maintenance.

Love this idea! Eggplant Parm Calzones

Other than that, this meal is easy and fast. Hopefully you get the “good” pizza dough and not the “evil” pizza dough that doesn’t want to roll out.  Having a glass of wine while making these sure can ease the pain not to mention creating the ambiance of Italy.  When I really want to relive our Italian trip, I pour some red wine into a regular water-glass instead of a wine glass.  I don’t think we had wine in a wineglass the entire time we were there.  The regular table wine restaurants serve is so good, you don’t need anything else.  It’s a wine lovers paradise.

Even the vegetables are incredible.  It drives me crazy it is so hard to get the same caliber of produce in this country.  I really need to learn to grow my own but alas,  I have a black thumb.  In fact I always joke that if it doesn’t talk, meow or bark, I cannot remember to water or feed it.  Consequently I try but when it comes to plants, my mind is a sieve.  I know my limitations.  Alas, I have little patience and I kill plants.  I’m sure my hubby could give you a longer list but since it’s my blog, I’ll pretend that is all there is.

Love this idea! Eggplant Parm Calzones


To be sure to see Food Done Light’s next recipe, , subscribe by email below now. You won’t want to miss another recipe again.

Also find Food Done Light videos on You tube.

Happy Healthy Eating,


Love this idea! Eggplant Parm Calzones

Eggplant Parmesan Calzones

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Author Christie Daruwalla


  • 1 tsp . olive oil
  • ½ cup chopped onion
  • 2 garlic cloves minced
  • 3 cups chopped eggplant chopped into ½ inch cubes
  • 1 tsp . dried oregano
  • 3/4 tsp . kosher salt
  • 1/8 tsp . fresh black pepper
  • Pinch red pepper flakes
  • 1 diced fire roasted Tomatoes 15 oz. can
  • ¼ cup chopped fresh basil
  • 3 oz . finely chopped fresh mozzarella cheese
  • 1 pizza dough
  • 1 tbsp . egg substitute or 1 egg white beaten
  • 2 tbsp . grated Parmesan cheese


  1. Preheat oven to 400°. Place a piece of parchment or a silpat on a baking sheet.
  2. Heat olive oil in a large non-stick skillet. Add onions and garlic and cook until translucent.
  3. Add eggplant, oregano, salt and pepper and cook until eggplant is done, about 8 to 10 minutes.
  4. Stir in tomatoes and cook until liquid is absorbed.
  5. Turn off the heat and add basil and red pepper flakes
  6. Roll out pizza dough into an approximate 12 x 15 inch rectangle.
  7. Cut 6 rectangles out of the dough.
  8. Place rectangles onto the baking sheet.
  9. Put about 1/3 cup eggplant onto one side each rectangle. Sprinkle fresh mozzarella on top.
  10. Fold the dough over the filing and crimp the edges to seal.
  11. Brush lightly with egg substitute and sprinkle parmesan cheese on top.
  12. Bake for 20 minutes.
  13. Serve with a side of marinara sauce.

Recipe Notes

Nutritional value per serving: Cal 244/Fat 6 grams/Carbs 40 grams/Fiber 3 grams/Protein 9 grams


Get more meatless options here:

Bean and Mushroom Provencal #fooddonelight #vegetarian stew #bean stew #french stew #beef stewBean and Mushroom Stew

curred-lentil-rice-loaf www.fooddonelight.comCurred Lentil Rice Loaf

Butternut Squash Lentils #fooddonelight #lentils #dal #butternutsquashButternut Squash Lentils


  1. I absolutely love this idea! If I go out for Italian food, I'm usually torn between a calzone and eggplant parm -- this is perfection.
  2. Oooh! Must try these!
  3. I think this could quite possibly be my sister's new favourite food. She is gaga over everything eggplant, so I may need to file this one away to make for her birthday dinner!
  4. There are some great techniques here for making calzones. Thanks!

Speak Your Mind