Stuffed Foccacia with Roasted Eggplant and Oregano

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Book Club Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
50 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: 40 min
Cook: 50 min
Total:: 1 hr 55 min

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Ingredients

2 eggplants
Gray salt
Extra-virgin olive oil, for brushing
1 teaspoon fresh thyme leaves, finely chopped
Freshly ground black pepper
1 pound prepared pizza dough
3/4 cup tomato sauce
1 small bunch fresh oregano leaves
1/2 pound mozzarella, sliced
3 tablespoons freshly grated Parmesan
Cornmeal, for dusting

Directions

Preheat oven to 475 degrees F.

Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.

Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.

Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

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Comments & Reviews

recipe Stuffed Foccacia with Roasted Eggplant and Oregano
Rena Laurel, MD 03-31-2007
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Stuffed Foccacia - De-lishhh!
Rated: 5 stars out of 5

Made it for a dinner party -- everyone loved it. The eggplant came out great and the seasoning added the perfect punch of... flavor. I saw the episode so tried to buy the dough from some local pizza places. Some sold dough, some did not -- so I bargained for frozen bread dough which did the trick. It was a crowd pleaser!Read more
recipe Stuffed Foccacia with Roasted Eggplant and Oregano
Meliss Marietta, GA 10-08-2006
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Oh Yes!
Rated: 5 stars out of 5

Delicious! Just simply delicious! Everyone in the family loved it soooo much and there were no left overs! I cut the... eggplant a little bit thinner and put it in the over for 20min. instead of 30 so we could eat sooner. It was sooooo good!Read more
recipe Stuffed Foccacia with Roasted Eggplant and Oregano
Sophia ORLANDO, FL 10-03-2006
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The Best
Rated: 5 stars out of 5

It's hard not to add Michael's recipe to my list. You're great!!!! This is a very simple and tasty meal. Kuddos... Michael! I give you a 5 Stars. Sophia Marsicovetere \Read more
recipe Stuffed Foccacia with Roasted Eggplant and Oregano
Anonymous 07-17-2006
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Great for vegetarians!
Rated: 4 stars out of 5

This is especially good with homemade pizza dough. A fun veggie substitue to a meat calzone.
recipe Stuffed Foccacia with Roasted Eggplant and Oregano
toni eugene, OR 04-06-2006
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Nothing short of awesome
Rated: 5 stars out of 5

This is an awesome and simple recipe. Can't wait to try it with portebello mushrooms as well. Need to make a visit to Napa... Valley because Michael never ceases to amaze my husband and I. Any tours coming up???Read more
recipe Stuffed Foccacia with Roasted Eggplant and Oregano
MARYANN hillsborough, NJ 08-29-2005
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a great treat
Rated: 4 stars out of 5

my family absolutely loved this. Very easy to make.