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Eggplant "Bacon"

Rated as 3.58 out of 5 Stars
56k

"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."
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Ingredients

1 h 30 m servings 103
Original recipe yields 8 servings

Directions

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

Footnotes

  • Chef's 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.

Nutrition Facts


Per Serving: 103 calories; 5.7 12.6 2.4 0 523 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made as written. A couple thoughts. 1. As the Chef noted, baking times vary given thickness. His footnote doesn't print with the recipe, so be aware. 1/8" is too thick for the strips to crisp...

Most helpful critical review

I did not care for this recipe. It takes forever and for whatever reason most of my eggplant burned before ever getting crispy. I couldn't imagine this being remotely workable.

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Made as written. A couple thoughts. 1. As the Chef noted, baking times vary given thickness. His footnote doesn't print with the recipe, so be aware. 1/8" is too thick for the strips to crisp...

So first I’m a very picky about my vegan and I’m new to vegan however most of the Time people don’t publish true vegan dishes / sides / desserts because of the add in ingredients but this is a t...

I did not care for this recipe. It takes forever and for whatever reason most of my eggplant burned before ever getting crispy. I couldn't imagine this being remotely workable.

TURNED OUT REALLY NICE, I LOVED IT WITH ALL THE FLAVORS.

I looked at about a dozen recipes and pulled a hint from one- I marinated the eggplant in the sauce for about 30 minutes. Also, though I used a mandolin and made my slices about 1/16 “ thick ( o...

If you are looking at avoiding animal products, make sure your Worcestershire is the vegan kind because the regular one has anchovies in it.

I spent far too much time trying to make this and was not real happy with the flavor afterwards.

Excellent eating!

Didn’t get crisp. I may try again.