Eggplant "Bacon" BLT
This BLT features bright, juicy tomatoes, romaine lettuce, and salty and crispy eggplant "bacon"between two slices of fresh bread. It is so delicious you won't even miss the "real thing".
INSTRUCTIONS
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Preheat the oven to 250 degrees F.
Trim off the stem from the eggplant. Using a mandoline or a vegetable peeler make long, thin strips of eggplant vertically down the length of the eggplant, turning the eggplant a quarter turn every 4 to 5 strips. Discard and remove the seedy inside and any slices that are mostly skin of the eggplant. Lay the strips out in a single layer on a baking sheet.
In a small bowl, whisk together the soy sauce, paprika, chili powder, garlic powder (if using), apple cider vinegar, olive oil and brown sugar. Brush the eggplant slices on both sides with the mixture and lay the slices back onto the baking sheet.
Place the sheet in the oven and bake for about 15-20 minutes. The slices will start to brown and begin to get crispy. Turn the slices over and bake another 15-20 minutes, removing the slices that are crispy and continue baking the slices that are still moist, as you go.
Assemble the sandwich: Lay 4 bread slices flat and spread with mayonnaise on each slice. Lay on 1 piece of lettuce, 2 slices of tomatoes and 4 slices of eggplant “bacon”on each bread slice. Then spread mayonnaise on each remaining bread slice and lay on top of each sandwich.
Enjoy!
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