Vegetable Burgers with Eggplant and Tomato

1 1/2 tablespoons olive oil
2 1/2-inch-thick eggplant rounds
2 3- to 4-ounce meatless patties
3 tablespoons mayonnaise
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
2 3- to 4-inch square pieces focaccia or ciabatta, split horizontally
2 large 1/2-inch-thick tomato slices
mixed baby greens

Heat oil in heavy large skillet over medium heat. Sprinkle eggplant with salt and pepper. Add eggplant to skillet; sauté until brown, about 3 minutes per side. Add patties to same skillet. Sauté until patties and eggplant are cooked through, about 3 minutes per side.

Blend mayonnaise and tarragon in small bowl; season with salt and pepper. Spread mayonnaise mixture on bottom half of each bread piece. Top with patty, eggplant, tomato, greens and bread.

2 servings; can be doubled.

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