Eggplant Avocado Napoleon

Description

 * Makes 4 servings

Ingredients

 * 1 large eggplant, peeled
 * 1 tsp salt, divided
 * ⅓ cups +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

 * 1) Cut eggplant lengthwise into 6 slices.
 * 2) Sprinkle slices evenly with ½ teaspoon salt.
 * 3) Let stand 10 minutes.
 * 4) Whisk together ⅓ cup olive oil, next 3 ingredients, and remaining ½ teaspoon salt and set aside.
 * 5) 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°F to 500°F) 2 minutes on each side.
 * 6) Place eggplant in a large shallow dish and drizzle with half of olive oil mixture.
 * 7) Grill avocado slices, without grill lid, 2 minutes on each side.
 * 8) Cut eggplant slices crosswise in half.
 * 9) Arrange one slice on each of 4 individual plates.
 * 10) Spread evenly with one-third of cheese; top with half of avocado slices, and spread with one-third cheese.
 * 11) Repeat layering procedure with 4 eggplant slices, remaining cheese, and remaining avocado; top with remaining eggplant.
 * 12) Drizzle evenly with remaining olive oil mixture.
 * 13) Serve immediately.