Make crispy, smoky, delicious eggplant bacon with just 5 ingredients (plus salt and pepper). Perfect with tofu scramble, vegan BLTs, or simply for healthy snacking.
Mandoline slicer(this is key to getting thin, even strips of eggplant that turns into crispy bacon!)
Cut-resistant gloves(PLEASE always use these when using a mandoline! No matter how careful you think you will be, mandoline cuts happen suddenly and they're always awful)
Preheat oven to 250F. Line a large baking sheet with parchment paper, or use 2 baking sheets if you think your eggplant slices will not fit on one sheet.
Cut the eggplant in half lengthwise to make it easier to work with. Use a mandoline slicer to slice it into VERY thin strips. You want strips as thin as possible without them breaking apart. ALWAYS wear your cut-resistant gloves when using a mandoline!
Combine the rest of the ingredients (olive oil, coconut aminos, maple syrup, smoked paprika, salt, and pepper) in a small bowl and whisk together.
Use a pastry brush or silicone brush to brush the sauce mixture on both sides of the eggplant.
Arrange the eggplant on the parchment-lined baking sheet and bake for 25-30 minutes or until brown in color and crispy, flipping halfway through. Allow to cool for a few minutes and enjoy!
Notes
Smoked paprika note: The smokiness is REALLY nice for making "bacon." If you can't find smoked paprika at the store, you can order it on Amazon. Another option is to use regular sweet paprika and add a few drops of liquid smoke.Store the bacon in a sealed container in the fridge for up to 5 days, or freeze for up 1 month. To reheat and crisp up again, spread the eggplant bacon on a baking sheet and pop in the oven at 300F for just a few minutes.Recipe variations: Try adding a pinch of cayenne powder for spice, a few drops of lemon or lime juice for tang, a pinch of ground cumin for more smokiness, a few drops of liquid smoke.You can make vegan bacon following these same steps by using a thinly sliced carrot or large mushrooms that were thinly sliced!