I peeled them and sliced them into discs.
Take my word for it - don't cut them into discs. Why? Because they will turn into eggplant chips...
Oh, well, live and learn. Next time I will cut them in half lengthwise and that way I will get the tender, mushy eggplant that I wanted.
So, I rolled with it and chopped them fine.
For the rest of the filling I chopped one onion and cooked them in a skillet until they were translucent.
Then some frozen spinach went into a pan and when it had thawed and wilted that went into the mix.
|1 Tbsp. of Tofutti cream cheese, 1 Tbsp. of nutritional yeast, 1 Tbsp. of jarred tomato sauce, 1 cup of cooked and drained spinach, 1/2 cup of cooked onions, 1 cup of cooked eggplant, garlic powder, dried basil, dried oregano and dried parsley.|
|I spread about 1 1/2 cups of the filling on the bottom half of the dough and added sliced tomato on top.|
I did some minor surgery and patched the little guy up.
He went into the oven at 400 degrees for 20 minutes.
|Eggplant and onion calzone with marinara sauce.|
And if I hadn't told you about the horrible mishap - you probably wouldn't know anything went wrong because one half turned out very pretty.
The calzone did taste great.
Oh, and because it is a Monday and you might need a moment of fun - Here is a 'Where's Waldo' shot of Connor.