Grilled Corn-On-The-Cob - cooking recipe

Ingredients

6 ears of corn in complete husk
1/2 c. salt

Preparation

Peel and cut up eggplant.
Dip in beaten egg and roll in a mixture of flour and Italian bread crumbs.
Brown in oil and drain on paper towels.
Put a layer of eggplant in a baking dish.
Add each additional layer in order: spaghetti sauce (Ragu), Parmesan cheese, Mozzarella cheese and sprinkle dried minced onion and chili powder on top.
Repeat layers.
Bake at 400\u00b0 for 25 to 30 minutes.
Serve with salad and garlic bread.