Cooking Live Recipes 8/20/25 (Eggplant 3 Ways)

This live started with the concept of a basic eggplant cutlet and we took it in three different directions. 

First-a crunchy eggplant fry made in the Air Fryer

Second-a flavor packed Smoky Eggplant Grilled Sandwich with Peach, Mozzarella and Arugula

Third-a stacked Single Serve Eggplant Rollatini to save time

Extra Crunchy Air Fryer Eggplant Fries

Ingredients

• 2 medium eggplants, peeled and cut into fry-sized sticks
• 1 Tbsp kosher salt (for sweating the eggplant)
• 1 cup flour (or gluten-free flour)
• 2 eggs, beaten
• 1 cup panko or gluten-free breadcrumbs
• 2 Tbsp Hippy Pilgrim Salt-Free North End Seasoning
• 2 Tbsp Hippy Pilgrim Dipping Oil Starter
• Olive oil spray

Instructions

1. Prep the eggplant: Place cut eggplant fries in a colander, toss with kosher salt, and let sit 20 minutes to release excess moisture. Pat dry with paper towels.
2. Set up dredging: Put flour in one bowl, beaten eggs in another, and breadcrumbs mixed with North End seasoning + Dipping Oil Starter in a third.
3. Bread the fries: Coat eggplant in flour, dip into egg, then coat generously with the breadcrumb mix.
4. Bake/Air Fry: Arrange on parchment-lined baking sheet or in an air fryer basket. Spray lightly with olive oil.
• Oven: 425°F for 20–25 minutes, flipping halfway.
• Air fryer: 400°F for 10 minutes, flipping halfway.
5. Serve hot with marinara, lemon-garlic aioli, or yogurt dip.

 

Smoky Eggplant, Peach & Mozzarella Grilled Sandwich

Ingredients

• 2-4 cooked eggplant cutlets
• 1 peach or nectarine, halved and sliced into thin wedges
• 4 tomato slices salted with Hippy Pilgrim Rosemary Garlic Salt
• 8 oz fresh mozzarella, sliced
• 2 small handfuls arugula
• 4 large slices sourdough bread
• Smoked Hot Honey Mayo: ½ cup mayo + 1 tsp Smoked Hot Honey Rub + squeeze of lemon
• Smoked Hot Honey Butter: 1 stick unsalted softened butter + 1 Tbsp Smoked Hot Honey Rub

 

Instructions

1. Preheat nonstick skillet over medium heat. Spread bread slices on both sides with the Smoked Hot Honey Butter. Toast bread on both sides.
2. Remove from pan and spread slices with Smoked Hot Honey Mayo.
3. Layer arugula, mozzarella, eggplant, peaches and tomatoes. Season with Hippy Pilgrim Rosemary Garlic Salt.
4. Close sandwich, press lightly, and serve warm.

Sheetpan Stacked Eggplant Rollatini 

Ingredients

For the eggplant:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1/2 cup flour
• 1 tsp each Hippy Pilgrim North End Salt Free Seasoning and Hippy Pilgrim North End Garlic Salt
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 tsp each Hippy Pilgrim North End Salt Free Seasoning and Hippy Pilgrim North End Garlic Salt
• 2 Tbsp Hippy Pilgrim Sundried Tomato Dipping Oil Starter 
• Neutral oil, for frying

For the filling:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella or smoked gouda
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 tsp Hippy Pilgrim North End Salt Free Seasoning
• Pinch of Hippy Pilgrim North End Garlic Salt
• 2 Tbsp chopped fresh basil or spinach

For assembly:

• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella or smoked gouda
• 2 Tbsp grated Parmesan
• Fresh basil leaves, for garnish

Instructions

1. Prep the eggplant: Slice eggplant into 1/4-inch rounds. Lay on paper towels, sprinkle lightly with salt, and let sit 20 minutes to draw out moisture. Pat dry.

• Dredge: Place flour + 1 tsp each Hippy Pilgrim North End Salt Free Seasoning and Hippy Pilgrim North End Garlic Salt in a shallow plate and mix to combine.
• . Beat eggs in another. In a third dish, mix panko with 1 tsp each Hippy Pilgrim North End Salt Free Seasoning and Hippy Pilgrim North End Garlic Salt

1. . Dredge each eggplant slice in flour, dip in egg, then coat in seasoned panko. Freeze for 20 minutes to guarantee coating sticks.
2. Cook eggplant: Pan-fry in olive oil until golden and crisp (or bake at 425°F on a parchment-lined sheet brushed with olive oil, 20 minutes, flipping halfway).
3. Make filling: Stir ricotta, mozzarella, Parmesan, egg yolk, basil, North End Salt Free Seasoning, and a pinch of North End Garlic Salt until smooth.
4. Assemble stacks: In a greased baking dish, place one eggplant slice, spread with a spoonful of ricotta filling, top with second eggplant slice. Finish each stack with marinara, mozzarella, and Parmesan.
5. Bake: Bake at 375°F for 20-30 minutes until hot and the cheese is melted.
6. Serve: Garnish with fresh basil. Serve as individual stacks with extra marinara on the side.