1. Cut eggplant into small cubes, fry in a frying pan in vegetable oil. Place the eggplant on paper towels to get rid of excess oil.2. At this time, make a dressing of mayonnaise and garlic passed through the press.
3.Add eggplant, dressing, corn, cheese and chopped greens to the salad bowl. Mix thoroughly and let stand for about 5 minutes. Pepper if desired.