Follow our instructions for best results!
Slice the eggplant to ½ inch thick. Brush both sides of the eggplant slices with olive oil, season with salt and pepper. Cook on the grill or stove top cast iron grill pan for about 3 minutes each side.
Meanwhile in a small bowl add the corn, tomato, beans, cilantro and season with salt and pepper, to taste. Toss to combine.
Top each eggplant round with a handful of shredded cheese. Allow cheese to melt. Transfer cheesy eggplant to a serving platter.
Top each eggplant round with a spoon full of tomato bean and corn salsa. Serve.