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Crispy Eggplant Bacon BLT’s

I’ve had tempeh bacon and coconut bacon so it’s only natural that the my plant-based bacon progression continues! This time, it’s eggplant bacon and it’s perfect for BBQ’s and get togethers or for an easy weekend lunch. Lay everything out and everyone can build their own. The eggplant is marinated to give it a salty and smoky flavor, then slow baked.  Make the “bacon” ahead of time and keep in the fridge for easy lunch prep and if a sandwich isn’t your style, try them in a lettuce wrap or add to your favorite salad.

Crispy Eggplant Bacon BLT Wraps

Makes 14 slices “bacon” 


1 medium eggplant

2 T. avocado or olive oil

1 1/2 T. tamari or coconut aminos

1 T. vegan Worcestershire

1 T. maple syrup

2 tsp. liquid smoke

1 tsp. smoked paprika

Pinch sea salt

Pinch garlic powder

1/2 tsp. freshly cracked black pepper, plus more for topping

Romaine Lettuce Leaves

Tomatoes, Sliced

Onion, Sliced

Option of gluten free bread (Canyon bakehouse, Know Better, Uri’s)

Chosen Foods Mayo or Vegenaise (or your choice of spread)


Preheat oven to 225 degrees F turn to “convection bake” to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper.

Slice an eggplant in half lengthwise and set one half aside for other uses. Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.

Use a sharp knife or mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be thicker than paper thin – roughly 1/8th inch. Set aside.

Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.

Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.

Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250 at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up the more it cools.



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