Summer Corn and Eggplant Skillet: A Fresh and Flavorful Side
Sneak Preview: Tired of the same old side dishes? This Corn and Eggplant Skillet is packed with fresh summer flavors—juicy tomatoes, sweet corn, tender eggplant, and a sprinkle of cheese. Whether baked or cooked on the stovetop, it’s a simple way to celebrate garden-fresh veggies!
As an Amazon Associate, I earn from qualifying purchases.
One hundred-degree-plus temperatures are stagnating around us like a lazy fog here in Texas.
My motivation and inspiration in the kitchen have melted away faster than frozen-hard butter melts in a microwave. Because of the high temperatures, cooking seems like a lot of trouble. If I do cook, it’s mostly without a recipe.
All this means I have been pulling out my familiar but simple favorites like this Corn and Eggplant Casserole. It’s perfect for people who want to eat more veggies but are tired of green beans and carrots.
If you’re interested in more sidedishes with eggplant or aubergine, check out this Roasted Eggplant and Potatoes or Meatball Ratatouille Soup for something a little heartier.
Happy Cooks Speak Up
“I just wanted to thank you for this recipe – I made it last week and it was divine! I threw in a yellow squash since our garden is currently overflowing. Simple and delicious!”–JESSICA M.
Ingredients and Substitutions
- OLIVE OIL:
- Substitute avocado, canola, or corn oil.
- ONIONS & GREEN BELL PEPPERS:
- Substitute red, yellow, orange peppers for the green ones.
- Frozen onions are most convenient for hot summer days.
- GARLIC:
- Fresh is best.
- Jarred garlic is fine, too.
- Use garlic powder only if you’re desperate.
- FRESH OR FROZEN CORN:
- Fresh corn makes this a summertime staple.
- Frozen is a good substitute as long as the corn is tender.
- EGGPLANT:
- Dice it small.
- Peeling is optional.
- TOMATO:
- Adds color (important for an eggplant recipe)
- FRESH BASIL:
- Fresh is the way to go if at all possible.
- BREAD CRUMBS:
- These should be soft, not the dried-out sawdust kind.
- BACON (OPTIONAL):
- Not optional at my house. 😊
- I favor the bag of bacon crumbles from Costco–just SO EASY!
Summer Corn and Eggplant Skillet: A Fresh and Flavorful Side
Ingredients
- 2 tablespoons (28 g) olive oil
- ½ cup (80 g) onions, chopped
- ¼ cup (37 g) green bell peppers, chopped
- 1 clove fresh garlic, chopped
- 1 cup (164 g) fresh or frozen sweet corn
- 1 medium (458 g) eggplant, peeled and diced (smaller pieces if you’re skittish about eggplant)
- 1 medium (100 g) tomato, diced
- 1 tablespoon fresh basil, chopped
- 1 cup (108 g) soft bread crumbs
- 2 slices (50 g) bacon, fried and crumbled (optional)
- salt and pepper to taste
- 1 cup (113 g) Cheddar cheese shredded
Instructions
Sauté the Veggies:
- Heat 2 tablespoons (28 g) olive oil in a large skillet. Saute 1/2 cup (80 g) onions, chopped and 1/4 cup (37 g) green bell peppers, chopped until soft. Add 1 clove fresh garlic, chopped and 1 cup (164 g) fresh or frozen sweet corn, sautéing until lightly browned.
Add the Eggplant:
- Add 1 medium (458 g) eggplant, peeled and diced and cook until it starts to brown. Cover and let it cook another 5-7 minutes or until softened.
Mix in the Final Ingredients:
- Add 1 medium (100 g) tomato, diced, 1 tablespoon fresh basil, chopped, 1 cup (108 g) soft bread crumbs, and 2 slices (50 g) bacon, fried and crumbled (if using), and season with salt and pepper to taste; cook another minute.
Add the Cheese:
- Stir in half the 1 cup (113 g) Cheddar cheese and transfer everything to a flat casserole dish. Sprinkle the remaining cheese on top.
Bake or Stovetop Finish:
- Oven: Bake at 350˚F (180˚C) for 20-25 minutes until bubbly.Stovetop Alternative: Cover the skillet and cook on low heat until the cheese melts.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs:
🔹 Can I use frozen eggplant?
Fresh is best, but frozen eggplant works if thawed and drained first.
🔹 What cheese works best?
Cheddar is classic, but mozzarella or feta are great options too!
🔹 Can I make this ahead?
Yes! Assemble the dish, cover, and refrigerate up to 24 hours before baking.
Final Thoughts:
This Corn and Eggplant Skillet is an easy, flavorful way to enjoy summer’s best produce. Serve it alongside grilled meats, fold leftovers into an omelet, or pile it onto crusty bread for a light meal.
Want to make it heartier? Add cooked quinoa, lentils, or chickpeas for extra protein. However you serve it, this dish is guaranteed to bring bold summer flavors to your table!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.