Tasty Eggplant Sandwiches
1 eggplant, sliced into ½ inch slices
½ c yogurt
½ c cornmeal
salt, pepper and 2 T chopped fresh oregano
3 T olive oil
bread, tomatoes, mayo, and fresh corn sliced off the cob
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!