"Serve with a snap pea and tomato salad...."
INGREDIENTS
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1 pound small eggplants, trimmed and thinly sliced lengthwise
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1/4 cup extra-virgin olive oil
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Salt and pepper
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8 slices Italian bread
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10 ounces jarlsberg cheese, shredded (about 2 1/2 cups)
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1 4 ounce package thinly sliced prosciutto