Eggplant "Bacon" So Tasty With Bacon

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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."

Ingredients :

1/4 cup tamari or soy sauce
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon Coarsely ground black pepper
1/2 teaspoon liquid smoke flavoring (optional)
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 eggplants, trimmed

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment pepper.
Cut eggplants in quarters lengthwise. Slice very thinly, about 1/8 inch thick.
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.
Dip eggplant slices in brine solution and manually wipe off some of the excess. Place slices on prepared baking sheets. Reserve extra brine.
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.

Notes :

Depending on the thickness of your eggplant slices, baking times will vary. So I recommend keeping an eye on them during the second half of baking. I'd plan on at least an hour baking time, but it depends on thickness, pans, etc. Simply cook until they are the way you want them.
To make this vegan or vegetarian, be sure to use vegetarian Worcestershire sauce.

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