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Recipes » Breakfast » Eggplant Bacon
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Eggplant Bacon

1 medium eggplant

2 Tbsp nutritional yeast

3 Tbsp date paste or maple syrup

2 tsp liquid smoke

2 Tbsp low sodium tamari

3 tsp onion powder

1 tsp garlic powder

1 Tbsp water

1 Preheat oven to 325 degrees F, using “convection bake,” if available, to speed cooking time.

2 Line a large baking sheet with parchment paper.

3 Cut the eggplant in half lengthwise. Then cut the two halves lengthwise once more.

4 Use a sharp knife or mandolin to slice into thin lengthwise slices.

5 Prepare the sauce by adding all the sauce ingredients in a small mixing bowl and whisking to combine.

6 Use a cooking brush to cover both sides of the eggplant slices with sauce. Arrange the eggplant in a single layer on the parchment-lined baking sheet.

7 Bake for 25-30 minutes (turning the slices halfway through cooking time) or until the eggplant is dry and slightly crisp.

8 Remove from the oven and enjoy!

Once cooled, store in a sealed container in the refrigerator or in the freezer. To reheat, place in a skillet over medium heat, or in an oven at 300 degrees F for 5 minutes. Be careful not to burn them.

You can substitute low sodium soy sauce for the gluten-free tamari.

Eggplant Bacon

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