A Vegetarian BLT – Turning Eggplant Into “Bacon”

I love my Foodie Friends! So when my Florida pal Kathy sent me a recipe for “bacon” made from eggplant I just HAD to give it a try. 

After all…this is Lent. And I’m always looking for meatless ways to serve up lunch on Fridays during this season. And this recipe looked like a great experiment. Here goes!

Now..you know me. I HATE to follow recipes exactly. So I included Worcestershire Sauce in SOME of my “bacon” eggplant slices. (I’ll explain my experiment later.)

Meemaw’s Tip: You’ll want to mix up your basting sauce FIRST before slicing your eggplant to avoid excessive oxidation of your veggie slices.

I washed the eggplant thoroughly and I cut off both ends. But I did NOT peel it. Then I cut that purple beauty into quarters…like this. (Remember to work very quickly since this veggie turns brown very quickly from oxidation.)

Next, I sliced each quarter into THIN slices…to resemble slices of bacon. I tried both my chef knife and a serrated knife. (You’ll want to use whichever knife will allow you to make the most precise thin slices.)

I arranged those thin slices on parchment paper lined cookie sheets.

Next, I brushed each slice with the basting liquid.

Then I flipped the slices over and basted the other side too. Then I sprinkled each slice with fresh ground black pepper.

I baked the slices at about 300 degrees until the slices were beginning to crisp and turn brown on the edges. (I flipped the slices over about half way through the baking process to allow both sides to brown.)

I’m having oven temperature calibration problems right now…and a new stove may be on order by next week, so I can’t say for sure how long to bake the slices, and it will also depend on how thin you are able to slice the eggplant. But I say at least 40-50 minutes. Watch carefully and use your own judgement as to how crispy and brown you want your “bacon” to be.

I waited to add Worcestershire Sauce until I had basted all but six slices so I could see if I like my addition to this “bacon” and I marked the parchment paper so I would know which ones were my extra-ingredient experiment.

I think ALL of the slices turned out quite nice for my first try…specially since my oven temp is currently “off” by 50 to 100 degrees!

And now…let’s make my first-ever ELT!

I threw two slices of wonderful, sturdy Pane Turano Italian Bread from ALDI into my toaster. When the toast was lightly browned I spread a generous “slather” of mayonnaise on BOTH slices…and I began to build my masterpiece.

I started with slices of my newly created eggplant bacon which I topped with a leaf of cool and crunchy Romaine lettuce. Next I sliced a fresh, ripe Florida tomato and nestled those slices onto that bed of lettuce.

I added a sprinkle of kosher salt and a grind of fresh cracked black pepper. And to gild the lily? I drizzled on a few drops of good Extra Virgin olive oil before I popped on the “lid” of yummy mayonnaise slathered toast.

And the verdict?

That eggplant bacon was amazing both ways….with or without Worcestershire Sauce added to the glaze.

You simply have to try this! Period. End of Story.

(My Friday Lenten lunches just got more unusual…and more delicious!)