Eggplant Stromboli


Sicilian Pizza Dough Recipe

1 Large eggplant sliced into rounds
1 Large fresh tomato sliced
Mozzarella cheese
2 cups of ricotta cheese
Olive oil for grilling
2 Cloves of garlic, diced
1 Egg beaten for an egg wash
Salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
Place the sliced eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and
season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.

In a large bowl combine ricotta and mozzarella cheeses with a little salt and pepper and diced garlic.

Dust work surface with cornmeal. Roll out dough to an 18 x 12 inch rectangle. Layer the ingredients over dough,
starting with the eggplant, then the cheese mixture and ending up with the sliced tomatoes leaving a 1/2 inch
border on all sides. Starting at one short edge, roll up dough. Secure ends under the seam. Place roll, seam side
down on a parchment lined sheet pan.

Now brush the entire loaf with the egg wash and bake at 400 degrees for 35 to 40 minutes or until loaf is well
browned and hollow sounding when thumped.
Serves 6 -10