Eggplant 'Bacon' BLT

Delight in a savory plant-based twist on the traditional BLT sandwich by layering crispy eggplant bacon, fresh lettuce, and juicy tomatoes between slices of toasted bread. Perfect for vegans and bacon lovers alike, this sandwich offers the smoky flavor of bacon without any meat.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4

Ingredients

1 large eggplant, thinly sliced

1/4 cup soy sauce

2 tablespoons maple syrup

1 tablespoon liquid smoke

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

8 slices whole grain bread

4 lettuce leaves

2 large tomatoes, sliced

1/4 cup vegan mayonnaise

Instructions

1. Preheat the oven to 250°F and line a baking sheet with parchment paper.

2. In a bowl, mix soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper.

3. Dip each eggplant slice in the marinade, ensuring both sides are coated, and place them on the baking sheet.

4. Bake for 40-45 minutes, flipping halfway through, until the eggplant is crispy and brown.

5. While eggplant is baking, toast the bread slices.

6. Spread vegan mayonnaise on each slice of bread.

7. Layer lettuce, tomato slices, and eggplant bacon on four slices of bread. Top each with another slice of bread to form sandwiches.

8. Serve immediately and enjoy.

Storage

Store leftover eggplant bacon in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat eggplant bacon in the oven at 250°F for 5-10 minutes until warm and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.