• Maya Campbell

Fried Eggplant topped with Corn Salsa

Updated: Sep 1, 2019

Lightly breaded and fried eggplant topped with corn salsa made with fresh corn, diced white onion, chopped spinach, diced tomatoes, garlic and a dollop of pesto (optional)

Makes for great little appetizer dish!

Eggplant is such a great veggie and meat substitute. There is so much you can do with it! You can fry it, grill it, sauté it and it will give you different textures each way you cook it. I personally like it fried, but feel free to do grilled eggplant instead for this recipe! I added pesto here just for more flavor and so the eggplant and corn salsa wouldn't be so dry, but this recipe is still super tasty and juicy without the pesto so the pesto is not a must!


1 small eggplant

2 eggs


All purpose flour

Italian seasoning



Extra Virgin olive oil

1 cup corn

2 diced small tomatoes

1/4 cup diced white onion

1/2 cup chopped spinach

Minced garlic



Pesto (Optional)


1.  Peel eggplant of its exterior and then chop  up the eggplant into thin slices. Coat each slice in flour, dip them in the 2 whisked eggs and then dip in breadcrumbs (mix the Italian seasoning into the breadcrumbs). Repeat until all eggplant slices are coated.

2. After each slice is coated place them into a skillet with the extra virgin olive oil and flip occasionally until each side is golden brown. Place on a paper towel to get rid of the excess oil.

3. While eggplant slices are being fried mix together the corn, tomatoes, onion, spinach, garlic, salt & pepper in a bowl. Once mixed thoroughly add to a separate skillet with some extra virgin olive oil. Cook until onion is softened and spinach has shrunken.

4. Once everything is done take an eggplant slice, top it with the corn salsa and you are ready to eat!!!

Get Inspired

Cooking is all about experimenting with different flavors! Feel free to add your own twists to the recipes and have fun with it!

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