Cut the ends off the aubergine and then slice lengthways into quarters. With each quarter, lay down flat and use a sharp knife to cut into 0.5cm slices, or use a mandolin.
Line a baking tray or two with parchment paper and place the slices in rows. Mix up the marinade in a bowl and then brush each aubergine slice with the marinade. Flip them over carefully and brush the other sides.
Place in the oven at 160C/140C fan for 20-25 minutes. Check them half way and flip them over. Keep an eye on them for the last 10 minutes and make sure they aren’t burning.
Remove from the oven once cooked through and crispy then leave to cool slightly. To assemble the sandwiches, spread vegan butter on one slice and a generous layer of vegan mayonnaise on the other.
Add the tomatoes, lettuce and aubergine bacon onto the buttered slice and then top with the bread with mayonnaise on. Slice in half and enjoy!