Description
Enjoy a smoky, savory vegetarian twist on the classic BLT with this easy Eggplant Bacon recipe. Thinly sliced eggplant is seasoned and baked until crispy, offering a delightful meatless alternative.
Ingredients
Scale
- 1 large eggplant, thinly sliced into 1/8-inch thick strips
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 slices of your favorite bread
- Mayonnaise
- Lettuce leaves
- Tomato slices
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, whisk together soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, and black pepper.
- Dip each eggplant slice into the marinade, ensuring it’s well coated. Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly crispy around the edges.
- Toast your bread slices to your desired crispness.
- Assemble your BLT by spreading mayonnaise on the toast, then layering with lettuce, tomato slices, and the baked eggplant bacon.
Notes
- For extra crispiness, bake the eggplant slices a little longer, keeping a close eye to prevent burning.
- Adjust the seasoning to your preference. A pinch of cayenne pepper can add a nice kick.
- Ensure your eggplant slices are thin and uniform for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Saturated Fat: Estimate based on ingredients
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: Estimate based on ingredients
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
- Protein: Estimate based on ingredients
- Cholesterol: Estimate based on ingredients