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1.
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Preheat your oven to 450 degrees (F).
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I place the dough on top of the warming oven (on an unused burner) to rise while the oven is heating up.
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2.
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Peel your eggplant and slice into rounds.
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Brush with olive oil and grill in batches until cooked through, about 5 minutes per batch.
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I use a panini maker, but an outdoor grill would be even faster.
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After they have been grilled, roughly chop and place into a bowl.
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Combine with the salt, oregano, crushed tomatoes and mozzarella cheese.
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Set aside.
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3.
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Your dough should have risen enough by now.
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Punch it down and separate into 2 balls.
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Let it rest on the counter covered by a damp cloth for about 15 minutes.
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Then separate each ball into 4 balls, and each of those in half.
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You should now have 16 even sized balls of dough.
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4.
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Bring one ball of dough in front of you and keep the rest covered with the damp cloth.
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Roll out the ball, using extra flour as needed.
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Place a good scoop of your eggplant mixture into the bottom half of the rolled out dough.
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Fold the dough over and pinch all around the seams.
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I like to roll the seam together to make the calzone look nicer.
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Brush with olive oil and cut an X into the center to allow steam to exit.
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Repeat with each ball of dough.
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Place 6 calzones on an oiled cookie sheet at a time.
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Bake in the oven until the crust is golden brown and the cheese is slightly bubbling outside of the X, about 15 minutes.
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Remove and repeat until you have cooked all of the calzones.
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Enjoy!
