Eggplant Bacon

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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 169 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon chili powder
• 1 tablespoon maple syrup
• 1 dash cayenne pepper
• 3 tablespoons barbeque sauce
• ¼ cup reduced-sodium soy sauce
• 4 drops liquid smoke
• 1 Chinese eggplant, sliced very thinly lengthwise

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Marinate eggplant in the refrigerator, 6 to 12 hours.

Step 4

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

Step 5

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

Step 6

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