Farm Fresh

First:
Cut 4 round 3/4" thick slices from the eggplant. Pour the milk into a large plate or baking pan.
Soak the eggplant in the milk, turning to keep each side wet while preparing the other vegetables.
To prepare the succotash:
Cut the corn kernels from the cob. Quarter the zucchinis lengthwise and then cut them crosswise into 3/8"
pieces. Quarter the cherry tomatoes. Put 2 tablespoons of the olive oil into a hot frying pan or wok over
medium heat. Put in the garlic and saute about 15 seconds and then put in the corn and zucchini. Saute
turning frequently for 5 minutes. Add more oil if necessary. It should be al dente. Add the tomatoes and
cook for one minute. Cover, set aside and keep warm.
To prepare the eggplant
Mix the flour and bread crumbs together and spread out evenly on a plate. Press each side of the eggplant
rounds into the flour mixture to coat evenly. Do not shake off excess. Put 2 tablespoons of the oil in a hot
oven proof frying pan over medium heat. Put in all 4 pieces of eggplant and saute each side for 3 to 4
minutes. They should be slightly under done. Spoon 1/4 of the Marinara sauce over each piece and top
with two tablespoons of the Parmesan cheese. Set the oven to broil (high) and place the oven rack near the
top. Place the pan of eggplant on the rack and broil until the cheese is melted and the marinara is hot.
To serve
Place the eggplant in the center of each plate and spoon the succotash evenly all around.