Slice eggplants lengthwise about 1 cm thick. Coat with olive oil on both side and place on a non-stick baking sheet. Bake for about 16 minutes or until lightly browned.
Heat remaining oil, fry garlic and onion until soft.
Add corn kernel sauté for about 2 minutes. Add tomato sauce simmer for 10 minutes season with salt and pepper.
Remove eggplant slices from oven and spread the corn mixture on top. Sprinkle with cheese and oregano. Place in oven for about 8 minutes or until cheese has melted.
Recipes
