Crispy Dominex Eggplant Cutlets with charred Corn, Feta & Mint

Another great Eggplant recipe from Dominex. Crispy breaded eggplant is topped with smoky charred corn, creamy feta, fresh mint, and a drizzle of chile oil for a flavorful meatless meal.

Ingredients

• 1 package Dominex Italian Style Breaded Eggplant Cutlets

• 4 medium ears fresh sweet corn, shucked (about 2½ cups kernels)

• 2 tablespoons canola oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 4 ounces feta cheese, crumbled (about 1 cup)

• ¼ cup fresh mint leaves

• Chile oil, for serving

Directions

1. Preheat the oven according to the Dominex Eggplant Cutlets package directions. Arrange the frozen cutlets in a single layer on a baking sheet and bake until hot, crispy, and golden brown.

2. While the cutlets bake, carefully cut the kernels from the corn cobs.

3. Heat the canola oil in a large skillet over high heat. Add the corn, salt, and black pepper. Partially cover the skillet, leaving a small opening for steam to escape.

4. Cook for about 8 minutes, shaking the skillet occasionally, until the corn is tender and well charred. Remove from the heat and let cool for 1 minute.

5. Arrange the crispy Dominex Eggplant Cutlets on a serving platter. Spoon the charred corn over the cutlets and top with crumbled feta and fresh mint.

6. Finish with a drizzle of chile oil and serve immediately.