Smoky Eggplant “Bacon”


Recently a friend posted a recipe for Eggplant Bacon.  Now being the bacon snob that I am, my initial reaction was yeah right, nothing could take the place of heavenly pork bacon, not even turkey bacon which I begrudgingly eat from time to time, to be healthyish!  Lets face it, some things you just cannot replicate no matter how close you get.  Having said that, I decided to give it a try.  I created a version that I felt would not only look close to pork bacon, but would hit the same flavor points.

The verdict?  Pretty damn good!  Now I am not going to sit here and convince you it is the same as bacon, but I will say this, it is a pretty damn good Vegan hack!  I love eggplant anyway, so this was perfect.  I made mine into an elegant ELT, and it was so delish!  I am planning to slip this one in and see if I can trick my kids!  That will truly be the ultimate test, because my kids love bacon and they love eggplant, so I think they will be ok with this healthier hack as long as I don’t forgo their beloved bacon permanently.

I hope you give this a try,  You may not be ready for a full on Vegan lifestyle, as I personally have tried it and cannot make the commitment but if you do one or two meals a week, you are already making a difference to your overall healthy and well-being and you don’t have to sacrifice taste!


Susan xoxo

  • Servings: 4-5
  • Difficulty: easy
  • Print

A healthy vegan hack, that's, easy, healthy and delicious!

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Smoky Eggplant “Bacon” Credit:



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My ELT..Eggplant “Bacon” Baby lettuce, and Campari Tomatoes on bakery white bread! Yum! Credit:



Credit: Mangieri-Maurath


  • 1 half eggplant, peeled and thinly sliced
  • 1 tbsp. of sweet paprika (if you are not using the Applewood Smoked Sea salt use the smoky Paprika.
  • 1 1/2 tsp. of Applewood Smoked Sea Salt
  • 2 tsp. of Liquid smoke
  • 1 tbsp. of pure maple syrup
  • 1 1/2 tsp of soy sauce or Tamari (Tamari is a Japeneese soy sauce that is fermented, contains less wheat, is less saltier than soy sauce, and is a bit thicker)
  • 1 1/2 tbsp. of EVOO
  • Cracked black pepper Kosher salt to taste


  1. Preheat oven to 275°.  Line a large sheet pan with parchment paper.
  2. Peel and slice eggplant into thin strips. Sprinkle with a tiny bit of Kosher salt, front and back.  In a large bowl combine all of the ingredients.  Mix well.
  3. Brush mixture on both sides of eggplant.  Place in oven for 25 -30 minutes, or until crispy, slightly dried and looks like bacon.  Remove from oven, place on baking rack to cool.  When cool enough to handle use in sandwiches or with eggs as a breakfast meat substitute.  Devour.


4 Comments Add yours

  1. DGGYST says:

    Ok, did you redo your site or did I just learn how to navigate it ? Maybe I was just reading post for post instead of going to the main menu?


  2. DGGYST says:

    Anyway, I am in recipe heaven right now because I literally try all your recipes when they come out! Pizza dip is not a part of “guys night” with my husband every month!

    Liked by 1 person

    1. Damn what up! That’s awesome! ❤️


    2. Aww! You’re so sweet!! Love it! Thanks for that!! Mad crushin’ on you girl!!❤️

      Liked by 1 person

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