1. Cut eggplant lengthwise into 6 slices. Sprinkle slices evenly with 1/2 teaspoon salt. Let stand 10 minutes.
2. Whisk together 1/3 cup olive oil, next 3 ingredients, and remaining 1/2 teaspoon salt and set aside.
3. Brush eggplant slices evenly with remaining 2 tablespoons olive oil
4. 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.
5. Place eggplant in a large shallow dish and drizzle with half of olive oil mixture.
6. Grill avocado slices, without grill lid, 2 minutes on each side.
7. 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.
8. Repeat layering procedure with 4 eggplant slices, remaining cheese, and remaining avocado; top with remaining eggplant.
9. Drizzle evenly with remaining olive oil mixture. Serve immediately.
10. Makes 4 servings.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.