Crunchy Eggplant and Corn Salad with Mint and Feta

Ingredients

• 2 1/2 cups fresh breadcrumbs
• 1/2 cup canola oil, divided
• 2 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoons black pepper, divided
• 4 medium ears fresh sweet corn (about 1 3/4 pounds), shucked
• 1 (1-pound) eggplant, striped with a Y-shaped peeler and cut crosswise into 16 (1/3-inch-thick) rounds
• 1/4 cup mayonnaise
• 4 ounces feta cheese, crumbled (about 1 cup)
• 1/4 cup fresh mint leaves
• Chile oil, for serving

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