Eggplant "Bacon"

When I heard about this idea, I followed a few links and made a few tweaks to others' recipes. Here's my version of vegetarian bacon. I thought it was more like a BBQ potato chip, but it was great on a BLT.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 103 Calories

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon coarsely ground black pepper
• ⅛ teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• ⅛ teaspoon garlic powder
• ¼ cup tamari or soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons smoked paprika
• ½ teaspoon liquid smoke flavoring (Optional)
• 2 eggplants, trimmed

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment pepper.

Step 2

Cut eggplants in quarters lengthwise. Slice very thinly, about 1/8 inch thick.

Step 3

Whisk tamari, maple syrup, Worcestershire sauce, paprika, black pepper, liquid smoke, garlic powder, and cayenne pepper together in a large mixing bowl. Slowly drizzle in olive oil while whisking continuously.

Step 4

Dip eggplant slices in brine solution and manually wipe off some of the excess. Place slices on prepared baking sheets. Reserve extra brine.

Step 5

Bake in preheated oven about 35 minutes. Remove from oven and brush lightly with reserved brine. Bake another 15 minutes and turn slices over. Continue to bake until slices are browned and crisp, 15 to 20 more minutes. Thinner slices will be done before thicker ones, so check them occasionally and remove slices that crisp up first.