1 med. eggplant, cut into 1/4-inch slices
1/2 lb. prosciutto sliced thin
4 plum tomatoes
1/2 c. 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.)