Summer Corn and Eggplant Skillet: A Fresh and Flavorful Side

This easy Corn and Eggplant Skillet combines fresh corn, diced eggplant, tomatoes, and basil for a vibrant summer side dish. Topped with melty cheese, it’s delicious baked in the oven or simmered on the stovetop.

6 servings

Prep Time 20

Cook Time 25

Total Time 45

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 (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 olive oil in a large skillet. Saute 1/2 cup onions, chopped and 1/4 cup green bell peppers, chopped until soft. Add 1 clove fresh garlic, chopped and 1 cup fresh or frozen sweet corn, sautéing until lightly browned.
Add the Eggplant: Add 1 medium 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 tomato, diced, 1 tablespoon fresh basil, chopped, 1 cup soft bread crumbs, and 2 slices 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 Cheddar cheese and transfer everything to a flat casserole dish. Sprinkle the remaining cheese on top.
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.

Nutritional Information

Summer Corn and Eggplant Skillet: A Fresh and Flavorful Side

Ingredients 1x2x3x

Instructions

Nutritional Information

Ingredients