RECIPE SUMMARY
Eggplant Bacon
Makes 2 Servings: Counts towards 1½ cups Vegetables, 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 250ºF.
Start by cutting the ends off of the eggplant and then cut in half lengthwise. Then cut in half one more time lengthwise until you have about the same size as bacon.
Using a mandolin, slice the eggplant into about 1/8” thick slices. 1 medium eggplant should make about 15 slices total.
In a small bowl, whisk together the olive oil, tamari, pancake syrup, liquid smoke, and seasonings.
Line 2 baking sheets with parchment paper.
Using a basting brush, coat each piece of eggplant on both sides with the mixture and place on the parchment paper without overlapping the pieces.
Bake for 2 hours until the eggplant becomes crisp. Remove from the oven and let cool for about 5 minutes (the eggplant will continue to crisp up during this time)
Serve!
Ingredients
Directions
Preheat the oven to 250ºF.
Start by cutting the ends off of the eggplant and then cut in half lengthwise. Then cut in half one more time lengthwise until you have about the same size as bacon.
Using a mandolin, slice the eggplant into about 1/8” thick slices. 1 medium eggplant should make about 15 slices total.
In a small bowl, whisk together the olive oil, tamari, pancake syrup, liquid smoke, and seasonings.
Line 2 baking sheets with parchment paper.
Using a basting brush, coat each piece of eggplant on both sides with the mixture and place on the parchment paper without overlapping the pieces.
Bake for 2 hours until the eggplant becomes crisp. Remove from the oven and let cool for about 5 minutes (the eggplant will continue to crisp up during this time)
Serve!