Grilled Eggplant Tacos

Preheat oven to 375ºF.

Slice the eggplant ½ inch thick (or desired thickness). Brush both sides of the eggplant slices with olive oil and cook on a stove top cast iron grill pan for about 3 minutes each side.

Meanwhile, in a small glass bowl, add corn, tomato, beans, and cilantro. Season with salt and pepper, to taste. Mix to combine.

Remove the cast iron grill pan from the stove top. Spoon some of the corn and bean mix onto each eggplant slice. Top with shredded cheese and bake for 5–7 minutes or until cheese is melted.

Garnish with fresh cilantro. Serve with avocado and lime.