Tasty Eggplant Sandwiches

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

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

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.

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

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