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.