A simple dish that highlights the best of summer's flavors
Cut the eggplant into slices about 1/4" thick. Mix the egg and water together. Dredge each slice of eggplant into the flour, then into the egg mixture, and back into the flour. Leave the breaded eggplant slices on a plate for a few minutes so the breading can set.
Slice the tomatoes. Set aside.
Heat a cast iron skillet over medium heat. If you are using corn, add a tablespoon of fat or oil to the pan. When hot, toss in the corn and cook until the kernels are cooked. Remove and set aside.
Add enough fat to cover the bottom of the pan. When the fat is hot, cook the eggplant in batches for 4-5 minutes per side, or until the breading is golden brown.
To serve, top each slice of eggplant with garlic scape pesto, cheese, basil leaves, and sliced tomatoes. Top with corn kernels, if using.