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Grilled Eggplant with Prosciutto & Tomato

1 medium eggplant, cut into 1/4-inch slices
1/2 pound of prosciutto sliced thin
4 plum tomatoes
1/2 cup of Parmesan cheese
Garlic toast

Marinate the eggplant in seasoned olive oil. Grill eggplant slices. Chop prosciutto and tomato. Arrange on eggplant placed on top of garlic toast. Top with Parmesan. Broil 2-3 minutes until cheese turns brown. (Can also be served cold.)

 

 

 

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