Directions

1Dip the eggplant slices first in the yogurt (shake off the excess) and then coat with cornmeal.

2 Heat the oil in a large skillet over medium until it’s quite hot but not smoking. Slide in the eggplant slices.

3 While they are frying, cut the raw corn off the cob by slicing with a large, flat chef’s knife down the cob. Flip the eggplant slices and brown the other side.

4 Prepare your bread by spreading with mayo, sprinkling with corn kernels, and topping with fried eggplant and fresh tomato slices.

5 Press together and try to not make a mess while eating it!