Eggplant 'Pizzas' With Prosciutto

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Gluten Free Blondie
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1 large eggplant (about 1.5 lbs), sliced into discs ¼ to ½ inch thick

Cooking spray

Olive oil

Salt and pepper

~1 cup marinara sauce

~1.5 cups shredded, part-skim mozzarella cheese

¼ cup Parmesan (optional)

Italian seasoning (optional)

2 oz. prosciutto (about 4 slices; optional)

Handful fresh basil, chiffonaded

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