Sweet 'n smoky bacon eggplant slices baked in crispy little strips. The process is easy... Great to add as a bacon replacement to pretty much everything (BLT, club sandwich, etc). You can break into little pieces and add to a spinach salad, Caesar salad, on baked potatoes, or in soup!

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
6 hrs
total:
6 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Marinade:

Directions

Instructions Checklist
  • Mix soy sauce, barbeque sauce, 1 tablespoon olive oil, maple syrup, liquid smoke, paprika, chili powder, and cayenne pepper in a shallow dish. Add eggplant; turn to coat each slice evenly.

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  • Marinate eggplant in the refrigerator, 6 to 12 hours.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Cook eggplant slices until browned, about 5 minutes per side.

  • Arrange eggplant slices on a baking sheet; sprinkle brown sugar on top.

  • Roast in the preheated oven, checking frequently, until dark brown, 5 to 8 minutes.

Cook's Notes:

Substitute ketchup for the barbeque sauce if desired.

Substitute honey for the maple syrup if desired.

If you want crispier slices, turn on the broiler after roasting.

Nutrition Facts

169 calories; protein 2.3g 5% DV; carbohydrates 23.9g 8% DV; fat 8.2g 13% DV; cholesterol 0mg; sodium 671.1mg 27% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/09/2017
i am a beginner vegetarian...off meats for sure but still have fish so working on it...but this was an alternative to try...i think that it barely tasted like bacon...its eggplant so yeah its not Grandma's bacon...i also noticed the more i burned it the more it tasted like bacon...i like my bacon crispy so i just made sure the eggplant really blackened and it gave it that bacon taste...once u put this on a sandwich you probably will have a hard time knowing its not bacon if you wore a blind fold... Read More
(3)

Most helpful critical review

Rating: 3 stars
09/14/2018
I followed the recipe exactly. It was a bit too spicey for my family so I will cut back on the spice. I found this burned too easily so I am working on a few changes: careful not to cut too thin add the brown sugar later in the process since it's the sugar that actually burns. I am also lowering the temperature to 200 and keeping in the oven longer. Wish I had a food dehydrator. I used a new vegetable peeler which Are makes vegetable "ribbons" to get really thin pieces. It made pieces too thin to handle properly. It wasn't a complete loss. Those pieces became little "crumbles". Also working on substituting zucchini for eggplant Read More
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
06/09/2017
i am a beginner vegetarian...off meats for sure but still have fish so working on it...but this was an alternative to try...i think that it barely tasted like bacon...its eggplant so yeah its not Grandma's bacon...i also noticed the more i burned it the more it tasted like bacon...i like my bacon crispy so i just made sure the eggplant really blackened and it gave it that bacon taste...once u put this on a sandwich you probably will have a hard time knowing its not bacon if you wore a blind fold... Read More
(3)
Rating: 5 stars
03/09/2017
I love his stuff.. I did let it marinate in the fridge for quite awhile as I ran out of time to make it. No harm though..I tried ooking it as per the recipe and it came out fine. I will say the two step cooking process was kind of long so half I tried just baking. for longer than the time stated and it came out fine that way too. I will be eating this for lunch today... It doesnt taste exactly like bacon but its a tasty sub that captures a bit of the taste Read More
(1)
Rating: 4 stars
08/11/2017
I will make it again. It kicks up the flavour of a vegan burger nicely. Read More
(1)
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Rating: 5 stars
02/05/2018
Tried this for the second time today and it came out perfect. I used a mandolin this time and sliced really thin plus I removed the skin because that part was hard to chew. Other than that I followed the recipe to a tee and it came out awesome. Read More
Rating: 5 stars
08/14/2018
My husband took one bit and he was hooked. I m making more tonight! Read More
Rating: 3 stars
09/14/2018
I followed the recipe exactly. It was a bit too spicey for my family so I will cut back on the spice. I found this burned too easily so I am working on a few changes: careful not to cut too thin add the brown sugar later in the process since it's the sugar that actually burns. I am also lowering the temperature to 200 and keeping in the oven longer. Wish I had a food dehydrator. I used a new vegetable peeler which Are makes vegetable "ribbons" to get really thin pieces. It made pieces too thin to handle properly. It wasn't a complete loss. Those pieces became little "crumbles". Also working on substituting zucchini for eggplant Read More
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Rating: 4 stars
05/08/2020
It was a little spicy for me but that’s my personal taste. I will make it again but adjust for my taste. Thank you. Read More
Rating: 1 stars
08/25/2017
I'm sorry I didn't think this tasted anything like the flavor bacon should have and took a really really long time to dry it out. And yes I have cooked with eggplant before. Read More
Rating: 1 stars
09/17/2017
Easy to burn. Read More
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