Recipes » Breakfast » Eggplant Bacon
T. Colin Campbell Center for Nutrition Studies
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!

Cooking Tips

  • 1. 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.
  • 2. You can substitute low sodium soy sauce for the gluten-free tamari.

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