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Grilled Eggplant with Prosciutto and Tomato

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

Marinate 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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