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 ==
# Cut eggplant lengthwise into 6 slices.
# Sprinkle slices evenly with ½ teaspoon salt.
# Let stand 10 minutes.
# Whisk together ⅓ cup olive oil, next 3 ingredients, and remaining ½ 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°F to 500°F) 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. 
Category:Cheese Recipes
Category:Eggplant Recipes
Category:Hass avocado Recipes
Category:Rosemary Recipes
Category:White wine vinegar Recipes