Serves 4


  • 1 (3/4 pound) eggplant, halved lengthwise and cut crosswise into 1/3-inch-thick slices
  • 3/4 tsp. salt
  • 4 Tbsp. plus 1 tsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 ears corn, kernels cut off (or 1 1/2 cups frozen or canned niblets)
  • 2 Tbsp. torn basil leaves, plus more for garnish
  • 4 large plum tomatoes, cut into 1/4-inch-thick slices
  • 2 ounces feta, crumbled (1/2 cup)
  • 1/4 cup panko


    Active time: 20 minutes
    Total time: 40 minutes

    Preheat oven to 425 degrees. Bring a 12-inch ovenproof skillet of water to a boil. Add the eggplant and cook over medium-high heat until tender, about 4 minutes. Drain and transfer eggplant to a paper towel–lined plate; season with 1/2 tsp. salt. In dry skillet, add 2 Tbsp. olive oil and onion. Cook over medium-high heat until softened, about 5 minutes. Add corn and cook 1 minute longer. Toss with 2 Tbsp. torn basil leaves and 1/4 tsp. salt.

    On top, arrange 5 slices reserved eggplant, slightly overlapping. Add a layer of 5 or 6 tomato slices. Repeat, making 5 rows each of eggplant and tomato. Drizzle with 2 Tbsp. olive oil. Scatter feta on top, followed by panko. Drizzle with 1 tsp. olive oil. Bake until bubbling and crisp, about 20 minutes. Garnish with basil leaves and serve.

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