Ingredients:

1 small eggplant (about 8 Oz)

2 Oz marinara sauce

1 TBSP grated cheese (Parmesan or Pecorino)

2 Oz mozzarella or provolone, diced small

1 pack refrigerated pie crusts (2 crusts per pack)

2 Oz olive oil

Salt, pepper and garlic powder to taste 

Sesame or mixed seeds for decoration

Directions:

Wash and dry eggplant. Remove stem.

Slice eggplant and then dice into small cubes.

Pour olive oil in sauté pan.

Place on medium-high flame.

When oil heats up, carefully add diced eggplant.

Season with salt and garlic powder to taste.

Sauté stirring often until eggplant is soft and golden brown.

Remove from heat.

Add marinara sauce and grated cheese. 

Blend well.

Add diced mozzarella and stir.

Set aside.

Remove one crust from package and lay on clean surface.

Use a little flour if needed to avoid sticking.

Cut 4” rounds using a cookie cutter.

It should yield 6 circles.

Place about a tablespoon of filling on each round.

Cut 6 more circles from the second crust.

Using your pinkie finger, wet the entire outer edge of each filled circle with a little water.

Top with a plain circle and seal well by pressing seams together.

Place pockets on a parchment paper lined cookie sheet.

Brush a little water over each pocket.

Sprinkle with seeds.

Bake in preheated 350F oven for 20-25 minutes or until golden.

Serve warm.

Makes 6 pockets.

TIPS:

Make sure to use dry mozzarella, not the wet one that comes in water. I prefer using diced provolone because it adds more flavor.

Sauce should be thick. If it’s watery, the pockets will be soggy.

Feel free to add more or less of each ingredient I listed to make pockets according to your taste. Also, feel free to use any cookie cutter of your liking.