Get ready to transform the classic Italian favorite into a portable, crispy, and absolutely irresistible hand-held delight! These Gluten-Free Eggplant Parmesan Hand Pies are about to become your new obsession, combining the rich flavors of traditional eggplant Parmesan with the convenience of a perfectly crafted hand pie. Whether you're looking for a show-stopping appetizer, a satisfying lunch, or a crowd-pleasing dinner option, these hand pies will have everyone begging for seconds – and the best part? They're completely gluten-free!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 8 hand pies
Ingredients
- 2 medium eggplants, sliced
- 1 cup gluten-free flour
- 1 cup breadcrumbs (gluten-free)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Slice eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- Prepare three shallow dishes: one with gluten-free flour seasoned with salt and pepper, one with beaten egg, and one with gluten-free breadcrumbs.
- Dredge each eggplant slice first in flour, then egg wash, then coat thoroughly with breadcrumbs. Place on prepared baking sheet.
- Bake breaded eggplant slices for 12-15 minutes until golden and crispy, flipping halfway through. Remove and let cool slightly.
- Reduce oven temperature to 375°F (190°C).
- Cut eggplant slices into smaller pieces suitable for hand pie filling.
- Roll out gluten-free pie dough into 8 small circles, approximately 5-6 inches in diameter.
- Place a spoonful of marinara sauce in center of each dough circle, leaving a border around edges.
- Top sauce with chopped eggplant pieces, mozzarella, and Parmesan cheese.
- Fold dough over to create half-moon shapes, crimping edges with a fork to seal.
- Brush tops of hand pies with remaining egg wash and sprinkle with extra Parmesan.
- Cut small vents in the top of each hand pie to allow steam to escape.
- Bake for 20-25 minutes until golden brown and cheese is melted.
- Let cool for 5-10 minutes before serving. Serve warm with extra marinara sauce on the side.
Tips
- Salt and Drain: The key to perfect eggplant is removing excess moisture. Don't skip the salting step – it helps prevent soggy hand pies and ensures a crispy texture.
- Breadcrumb Coating: For extra crunch, make sure to thoroughly coat the eggplant slices in gluten-free breadcrumbs. Press gently to help the coating stick.
- Seal Carefully: When crimping the edges of your hand pies, use a fork and press firmly to prevent the filling from leaking during baking.
- Egg Wash Magic: The egg wash not only helps seal the edges but also gives your hand pies a beautiful golden-brown finish. Don't be shy with the brush!
- Venting is Crucial: Those small vents you cut on top aren't just for show – they allow steam to escape and prevent your hand pies from becoming soggy.
- Make Ahead Tip: You can prepare these hand pies ahead of time and refrigerate before baking. Just add a few extra minutes to the baking time if cooking from cold.
- Serve Hot: These hand pies are best enjoyed warm, with extra marinara sauce on the side for dipping.
Nutrition Facts
Calories: 228kcal
Carbohydrates: 25g
Protein: 12g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 23mg
