Eggplant Bacon Recipe

Think you can't enjoy bacon because you're watching your waistline, protecting your heart, or skipping meat? Think again! This eggplant bacon delivers all the smoky, crispy goodness you crave. It's so easy to make and tastes so authentic, you'll forget it's plant-based. Perfect with breakfast, for BLTs and salads, or straight from the pan!

• 1 medium eggplant
• 2 Tbsp soy sauce (or tamari)
• 2 Tbsp olive oil
• 2 Tbsp maple syrup
• 2 tsp Worcestershire sauce
• 1-2 tsp Liquid Smoke (depending on how smoky you want it)
• 2 tsp smoked paprika
• 1 tsp each of salt, pepper, garlic powder, and cumin

Preheat oven or air fryer to 250°F. Slice eggplant into quarters lengthwise, then cut into thin strips (about ⅛ inch thick) so they resemble bacon. The thinner you slice it, the crispier it will be. A mandoline slicer works great for this.

In a small bowl, mix together the remaining ingredients. Brush the mixture generously over both sides of the eggplant slices.

If you're using an air fryer, arrange slices in a single layer and cook 10–15 minutes, until browned and dried out. If you're using an oven, lay slices in a single layer on a parchment-lined baking sheet and bake 30–45 minutes, flipping halfway, until browned and dried.

Let the eggplant bacon cool for a few minutes. It will crisp up more as it sits. The consistency is a bit drier than bacon, but you could drizzle a small amount of olive oil over it for that "greasy bacon" taste!

Serves 2