Vegetarian Eggplant Bacon, Tomato and Lettuce Sandwiches

A smoky, seasoned oil transforms thinly sliced eggplant into a plant-based bacon alternative.

Serves: 6Prep: 25 minutesCook: 35 minutesTotal: 1 hour

Serves: 6


  • 3 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon liquid smoke
  • 1 small eggplant, halved lengthwise and sliced thin
  • 12 slices bread, toasted
  • 6 tablespoons mayonnaise
  • 6 leaves leaf lettuce
  • 3 tomatoes, sliced
  • Salt
  • Black pepper


  • Preheat oven 300°F. Line baking pans with baking paper.
  • In a small bowl, combine oil, soy sauce, syrup, smoked paprika and liquid smoke; set aside.
  • Brush both sides of eggplant slices with oil mixture. On prepared baking sheets, arrange slices in a single layer.
  • Bake 35 minutes, turning pans occasionally, until eggplant is slightly crispy on edges.
  • Over half the bread slices, layer an even amount of mayo, lettuce, tomatoes and eggplant. Season with salt and pepper. Top with remaining bread.