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1.
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Before you are ready to bake the calzones, preheat the oven with a pizza stone inside to 500F for 30 min.
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Cut the eggplants into 1/4-inch slices.
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2.
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Brush them on both sides with extra virgin olive oil and season with freshly grnd pepper.
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Grill them over a moderate fire till they are tender, only a minute or possibly two on each side.
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Chop the basil.
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Roll or possibly stretch half the dough into a 12-inch circle and place it on a lightly floured wooden peel or possibly a heavily floured rimless baking sheet.
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3.
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Brush the dough lightly with extra virgin olive oil to within 1 inch of the edge and sprinkle it with dry chili flakes, according to your palate and tolerance.
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Working as quickly as possible, for each calzone spread half the mozzarella and fontina on one half of the dough, leaving a 1-inch border.
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4.
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Arrange half the eggplant slices over the cheese, then sprinkle it with half the minced basil.
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Distribute half the goat cheese on top.
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Moisten the edges of the dough with water and fold the untopped dough over the filling, trapping as much air inside as possible.
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5.
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Press the edges together to seal the envelope and crimp them with the back of a fork.
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Slide the calzones onto the warm stone and bake 12 to 15 min, or possibly till they are golden.
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Remove from the oven and transfer to a hot platter.
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6.
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Brush the calzones with extra virgin olive oil, sprinkle with the Parmesan and decorate each with a sprig of thyme or possibly basil.
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Serve immediately.
