Try this homemade Calzone With Four Cheeses, Eggplant And Basil recipe the whole family will love. Made with Extra virgin olive oil, Garlic, Eggplant an…
This Calzone With Four Cheeses, Eggplant And Basil is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
-
1
EGGPLANT Mix: Combine oil and garlic in small bowl.
-
2
Let stand 30 min.
-
3
Place eggplant in colander.
-
4
Sprinkle with salt and let stand 30 min.
-
5
Drain eggplant and pat dry.
-
6
Heat half of garlic-oil mix in heavy large skillet over medium heat.
-
7
Add in eggplant and saute/fry till tender, about 8 min.
-
8
Increase heat to high.
-
9
Add in vinegar and cook till almost no liquid remains in skillet, about 1 minute.
-
10
Season to taste with pepper.
-
11
Transfer to large bowl.
-
12
Heat 1 tsp.
-
13
garlic-oil mix in heavy small skillet over medium heat.
-
14
Add in pine nuts and saute/fry till golden brown, about 2 min.
-
15
Add in to eggplant.
-
16
(Can be prepared 1 day ahead.
-
17
Cover and chill remaining garlic-oil mix and eggplant mix separately.
-
18
Bring to room temperature before using. )
-
19
DOUGH: Place 1/4 c. hot water in bowl of heavy-duty mixer; sprinkle yeast over and stir to dissolve.
-
20
Let stand 10 min.
-
21
Add in remaining 3/4 c. water, oil, salt and then 3 c. flour; stir to combine.
-
22
Attach dough hook to mixer and beat till dough pulls away from sides of bowl, about 2 min.
-
23
Turn out dough onto lightly floured surface and knead till smooth and elastic, adding more flour if sticky, about 10 min.
-
24
Lightly oil large bowl.
-
25
Add in dough, turning to coat.
-
26
Cover with plastic wrap and let rise in hot draft-free area till doubled in volume, about 1 hour.
-
27
While dough rises, begin preparation for assembly and baking.
-
28
ASSEMBLY and BAKING: Position rack in lowest third of oven.
-
29
Place baking stone*, baking tiles* or possibly heavy large rimless baking sheet on rack in oven.
-
30
Preheat oven to 450 degrees for 30 min.
-
31
Mix cheeses together in bowl.
-
32
Punch dough down.
-
33
Divide into 4 pcs.
-
34
Roll out 1 dough piece on lightly floured surface to 8-inch round.
-
35
Brush dough with some of garlic-oil mix, leaving 1-inch border.
-
36
Spread 1/4 of cheese mix over half of dough, leaving 1-inch border.
-
37
Cover cheese with 1/4 of eggplant mix, 1/4 of bell pepper and 1/4 of sliced basil leaves.
-
38
Brush edges of dough with water.
-
39
Fold dough in half, covering filling but allowing bottom edge of dough to show.
-
40
Fold bottom edge over top edge and crimp to seal.
-
41
Repeat with remaining dough, garlic-oil mix, cheese mix, eggplant mix, bell pepper and sliced basil leaves, forming total of 4 calzones.
-
42
Cover calzones and let stand 15 min.
-
43
Using large metal spatula, transfer calzones to stone or possibly preheated baking sheet in oven.
-
44
Bake till golden and crisp, about 12 min.
-
45
Transfer calzones to platter.
-
46
Garnish with basil sprigs and serve.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
Saved locally in your browser — visible only to you.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["7 Tbsp. Extra virgin olive oil", "4 x Cloves Garlic, chopped", "3/4 lb Eggplant, cut in 1"" cubes", "1 Tbsp. Balsamic vinegar or possibly red wine vinegar", "1/4 c. Pine nuts", "1 c. Hot water, (105 to 115 degrees)", "1 env dry yeast", "3 Tbsp. Extra virgin olive oil", "3/4 tsp Salt", "3 c. (or possibly more) bread flour", "1 1/2 c. Fontina Cheese, grated", "1 1/2 c. Mozzarella Cheese, grated", "3 1/2 ounce Soft Mild Goat Cheese (Such As Montrachet), crumbled", "1/4 c. Freshly Grated Parmesan Cheese", "1 x Red bell pepper, cut into strips", "1/2 c. Thinly sliced fresh basil leaves Fresh basil sprigs"].
Yes, Calzone With Four Cheeses, Eggplant And Basil Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.