Preheat the oven to 400 F and line a baking sheet with a parchment paper. Add Panko breadcrumbs to a shallow bowl along with 2 tablespoon of oil, ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss to combine.
Brush both sides of eggplant rounds with ¼ cup of oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Drop each eggplant round into breadcrumbs, coating only one side of it. Place the eggplant, Panko side down on a baking sheet.
Brush the eggplant tops with about 1 - ½ teaspoon of white cheese sauce and sprinkle with about 2 tablespoon of breadcrumbs.
Bake for 15-20 minutes until eggplant is tender and breadcrumbs turned light brown.
Place 3-4 eggplant rounds on a plate, sprinkle with 1 tablespoon of toasted corn and drizzle with 2-3 tablespoons of white cheese sauce. Top with fresh mint leaves and serve.
For the corn
Heat 1 tablespoon of oil in a medium skillet and over medium heat. Add corn kernels, ¼ teaspoon of salt and ¼ teaspoon of pepper and cook corn stirring occasionally until it looks toasty on the sides, about 7 minutes. Transfer corn to a bowl.
For white cheese sauce
Soak cashews in water for 4 hours OR add them to a pot filled with 1 cup of water. Put on a stove, bring to a boil and cook on a medium heat for 3 minutes. Drain the cashews.
Add cashews to a bowl of food processor along with apple cider vinegar, garlic powder, onion powder, salt and ½ cup of water. Process until the sauce is smooth and without chunks.
Recipe is adapted from Food & Wine August 2019 issue Crunchy Eggplant And Corn Salad.