Eggplant "Bacon", Lettuce and Tomato Sandwich
1 medium eggplant
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 teaspoon pepper
8 slices of bread
Crispy, lettuce, washed and dried
Tomatoes, thinly sliced
Preheat over to 300. Line two baking sheets with parchment paper
Cut eggplant into quarters lengthwise. Then slice each quarter into long, thin strips, between 1/4 and 1/2 “ thick to imitate bacon slices.
Lightly salt each slice and place in a colander in a sink to drain for about 15-20 minutes. Rinse off quickly and pat dry.
Whisk together oil, soy sauce, maple syrup, paprika, liquid smoke and pepper.
Place each eggplant slices into shallow dish and pour sauce over the slices. Marinate 20-30 minutes.
Place eggplant slices onto backing sheet. Bake until cooked through and beginning to brown, about 1 hour 15 minutes minutes. Remove from oven.
Alternatively, just sauté the slices on both sides in a frying pan in oil until
they’re golden brown and crispy.
If you feel it is not crispy enough, sauté for a few minutes, with slices not
touching n sauté pan.
May refrigerate at this point. To reheat, place in a frying pan and sauté for
3-5 minutes or until warm.
Toast bread of choice. Lightly coat each slice with mayonnaise. Place your
desired amount lettuce and tomatoes onto one slice and add 2-3 pieces of
eggplant “bacon” on top. Place other slice of bread on top and slice.
Use leftovers with eggs or in a salad.
Expanding the table
Make it gluten free
Use gluten free bread
Substitute 1/2 teaspoon Stevia in
place of maple syrup
Save some calories
Bake rather than sauté.