Eggplant Bacon
My smoky sauce transforms eggplant slices to crispy and tasty plant-based “bacon”! You can use it to make BLT’s, as the perfect side dish to your scrambled tofu, or as a delicious pizza topping.
Yield: 20 slices
Ingredients
Ingredients
- 1 medium eggplant
- 2 Tbsp nutritional yeast
- 3 Tbsp date paste or maple syrup
- 2 tsp liquid smoke
- 2 Tbsp low sodium tamari
- 3 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp water
Instructions
Instructions
- 1. Preheat oven to 325 degrees F, using “convection bake,” if available, to speed cooking time.
- 2. Line a large baking sheet with parchment paper.
- 3. Cut the eggplant in half lengthwise. Then cut the two halves lengthwise once more.
- 4. Use a sharp knife or mandolin to slice into thin lengthwise slices.
- 5. Prepare the sauce by adding all the sauce ingredients in a small mixing bowl and whisking to combine.
- 6. Use a cooking brush to cover both sides of the eggplant slices with sauce. Arrange the eggplant in a single layer on the parchment-lined baking sheet.
- 7. Bake for 25-30 minutes (turning the slices halfway through cooking time) or until the eggplant is dry and slightly crisp.
- 8. Remove from the oven and enjoy!
Cooking Tips
Cooking Tips
- 1. Once cooled, store in a sealed container in the refrigerator or in the freezer. To reheat, place in a skillet over medium heat, or in an oven at 300 degrees F for 5 minutes. Be careful not to burn them.
- 2. You can substitute low sodium soy sauce for the gluten-free tamari.
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