Crispy, delicious and highly addictive. This vegan, gluten-free eggplant bacon recipe is baked to perfection with a simple sauce. Eggplant bacon is fantastic on its own, in a sandwich or for bacon wrapping vegan scallops.
large baking tray(s) with silicone liner or compostable parchment paper
2/3cupgrapeseed oilor any neutral oil
1mediumeggplantwashed, stem removed
Preheat oven to 325ºF / 165ºC. Prep two baking sheet(s) with your silicone liner or parchment paper and set aside. If you only have one baking sheet, you'll need to bake in batches.
Use a mandolin to slice into thin strips of 1/8th inch or less: the thinner, the crispier. If you don't have a mandolin, slice the eggplant as thin as possible with a large knife.
Cut your eggplant slices in half lengthwise to resemble bacon slices and line them up on your baking tray(s).
Make the sauce: Whisk together grapeseed oil, tamari, smoked paprika, garlic powder, in a small bowl.
Brush both sides of the eggplant slices with a generous amount of sauce. Place in the oven and bake for seven minutes.
Remove bacon from the oven, flip strips and brush once more with sauce. Repeat this step every five to seven minutes. Keep a close eye on the eggplant bacon to ensure it doesn't burn. It's done when crispy on the edges but tender in the middle. It should be dark in the middle but not black. Note: Given that the slices are so thin, they will bake unevenly. This is normal. Remove any pieces that are done right away to prevent burning.