Eggplant Avocado Napoleon

Ingredients

 * 1 large Eggplant, peeled
 * 1 tsp salt, divided
 * 1/3 Cups plus 2 tablespoons olive oil, divided
 * ¼ Cup white wine vinegar
 * 1 garlic clove, pressed
 * 1 tsp fresh or dried rosemary
 * 3 large California avocados, peeled and sliced
 * 1 (4.5 ounce) container garlic-and-herb soft spreadable Cheese

Directions
Cut Eggplant lengthwise into 6 slices. Sprinkle slices evenly with 1/2 teaspoon salt. Let stand 10 minutes.

Whisk together 1/3 cup olive oil, next 3 ingredients, and remaining 1/2 teaspoon salt and set aside.

Brush Eggplant slices evenly with remaining 2 tablespoons olive oil

Grill in a WEBER Charcoal or Gas Barbecue, covered with grill lid, over high heat (400 degrees to 500 degrees) 2 minutes on each side.

Place Eggplant in a large shallow dish and drizzle with half of olive oil mixture.

Grill avocado slices, without grill lid, 2 minutes on each side.

Cut Eggplant slices crosswise in half. Arrange one slice on each of 4 individual plates.Spread evenly with one-third of Cheese; top with half of avocado slices, and spread with one-third Cheese.

Repeat layering procedure with 4 Eggplant slices, remaining Cheese, and remaining avocado; top with remaining Eggplant.

Drizzle evenly with remaining olive oil mixture. Serve immediately.

Makes 4 servings.