1 tbsp. olive oil
2 cloves garlic, minced
3 c. cooked fresh corn kernels (from about 4 med. ears)
1 to 2 tbsp. minced sun-dried tomatoes
3 eggs, beaten
Salt and freshly ground pepper to taste
1/2 c. fine bread crumbs
2 tbsp. minced fresh parsley

RICOTTA MIXTURE:

1 c. part-skim ricotta cheese
1 c. shredded part-skim Mozzarella cheese
2 tbsp. lowfat milk

Preheat oven to 350 degrees. Heat olive oil in a small skillet. Add garlic and saute over low heat until it just begins to turn golden. Set aside.

Combine corn kernels with sun-dried tomatoes in a food processor. Pulse on and off until the corn kernels are coarsely pureed.

In mixing bowl, combine egg, garlic and corn puree. Season to taste with salt and pepper.

In another bowl, combine ricotta, Mozzarella and milk. Stir thoroughly. Oil 1 1/2 quart round casserole dish. Layer as follows: half of the bread crumbs, half of the corn mixture, all of the cheese mixture, the remaining corn mixture and the remaining bread crumbs. Sprinkle with parsley. Bake 30 to 35 minutes or until firm to touch. Let stand 10 minutes, then cut into wedges to serve. Serves 6.