These gluten-free hand pies taste great and are a fun change from the usual eggplant Parmesan. Slices of baked, crispy eggplant are wrapped in flaky gluten-free pie crust and topped with marinara sauce and melted mozzarella cheese.
Ingredients: 1 large eggplant, thinly sliced. 1 cup gluten-free bread crumbs. 1/2 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Gluten-free pie crust dough store-bought or homemade.
Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a shallow dish, mix together gluten-free bread crumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and pepper. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly. Place the coated eggplant slices on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy. Remove the eggplant slices from the oven and allow them to cool slightly. Roll out the gluten-free pie crust dough on a lightly floured surface and cut into circles about 5 inches in diameter. Spread a spoonful of marinara sauce onto one half of each dough circle. Top the marinara sauce with a slice of baked eggplant and a sprinkle of shredded mozzarella cheese. Fold the dough over the filling to create a half-moon shape and seal the edges with a fork. Place the hand pies on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the crust is golden brown and crispy. Serve the gluten-free eggplant Parmesan hand pies warm, garnished with fresh basil if desired.
Victor Preston