Cut eggplant into circles and put into a large bowl. Sprinkle slices with salt and let sit 15-30 minutes until the bitter juice is released. I don't bother rinsing the slices before frying them because then they're nicely seasoned.
Meanwhile, make the dressing by combining mayo, liquid smoke, red wine vinegar, garlic powder, and salt & pepper. Set aside.
Dredge eggplant slices in flour.
Place a skillet on medium-high heat and add olive oil. Once the oil is warm, add the eggplant. Don't crowd the pan. You'll probably end up doing two batches. Fry on each side for a few minutes until they're nicely browned and cooked through. You may need to add more oil as the eggplant tends to absorb it.
Meanwhile, prepare your tomato, avocado, and chives, and toast your bread.
When everything is ready, assemble your toast and sprinkle chives on top. Add extra salt & pepper if desired.