Cook: 10 minutes
Note: Use the best-quality bacon for maximum flavor so you can use less. I love the pepper-crusted varieties.
Tarragon mayonnaise, see recipe below
6 sesame seed buns or 12 thick slices country-style bread, toasted on grill
3 to 6 slices applewood-smoked bacon, halved, cooked
6 to 12 slices grilled eggplant
2 large round ripe tomatoes, preferably heirloom, sliced 1/3-inch thick
Lettuce leaves or baby arugula
Spread mayonnaise on one side of buns. Top bottom of bun with 1 or 2 half pieces of bacon. Top that with eggplant slices, then tomato slice, then lettuce or arugula. Complete sandwich with bun tops. Serve while eggplant is still warm.
Tarragon mayo: Mix 1/3 cup mayonnaise, 2 tablespoons red pepper or olive tapenade (or finely chopped sun-dried tomatoes) and 1 tablespoon chopped fresh tarragon in small bowl.
Per serving: 224 calories, 43% of calories from fat, 11 g fat, 2 g saturated fat, 7 mg cholesterol, 26 g carbohydrates, 6 g protein, 355 mg sodium, 3 g fiber.