Chef notes

Believe it or not eggplant can be a delicious, healthy and kind replacement for meat-based bacon. It's also so easy to make. I eat it on everything from breakfast pancakes to sandwiches.

Technique tip: Use a very sharp knife, vegetable peeler or mandolin to cut the eggplant very thin.

Swap option: If you don't have eggplant you can use unsweetened coconut chips, thinly sliced tempeh, shiitake mushrooms or carrots.

Ingredients

1/4 cup soy sauce
2 teaspoons pure maple syrup or hickory syrup
1 teaspoon liquid smoke

1 teaspoon smoked paprika
1 small Italian eggplant, peeled and thinly sliced into 1/8-inch thick and 1-inch wide strips

Preparation

Preheat oven to 300°F. Line a baking sheet with parchment paper and keep nearby.

In a medium bowl, stir together the soy sauce, maple syrup, liquid smoke, and paprika. Dip the strips of eggplant into the mixture and gently massage. Place the eggplant strips on the prepared baking sheet. Bake for about 20 minutes, or until crispy.