Eggplant Parmigiana Stromboli
Stromboli, to me, is just a fancy way of saying stuffed bread. It's one of those things that I fall back on when I don't know what else to make. It's good, it's easy, it's fast, and I can usually cram somewhat healthy stuff in there without anyone knowing better, since I also include enough ricotta and mozzarella to make it all worthwhile.
Serving Size: 4 | Total Time: 45 mins
- 1 lb pizza dough (store bought or homemade)
- 1 eggplant
- 8 oz small container fresh marinara sauce
- 1 fresh marinara sauce
- 1 cup ricotta cheese
- olive oil
- Preheat oven to 425 degrees.
- Slice eggplant into thick layers and place on a baking sheet. Coat and drizzle in olive oil.
- Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside.
- Lower oven temperature to 400 degrees.
- Press out the dough into a larger rectangular shape.
- Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with marinara sauce.
- Dabble ricotta along the top of the eggplant and marinara from top to bottom until the container is finished.
- With sliced mozzarella, layer your final coating along top all of the ingredients.
- Grab the extra dough from the left-hand side and begin to fold and roll overtop of the ingredients until it goes overtop. Begin to fold over the right-hand side of the dough, crimping and tucking as you go (especially toward the ends of the stromboli). The final creation should look much like a large stuffed burrito.
- Cut 4-5 slits along the top to along steam to come out.
- To get a nice, golden brown and crisp crust, coat the outside in an egg wash (using one beaten egg and a splash of water).
- Bake for about 15-20 minutes and voila! Enjoy!