Eggplant Bacon

Preheat oven to 225°. Line 1 large or 2 small baking sheet(s) with parchment paper.

Cut the eggplant in half lengthwise.

Use a sharp knife or mandolin to slice into very thin strips, about 1/8". Set aside.

Make sauce by adding avocado oil, soy sauce, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.

Brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.

Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250° at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up more as it cools.

Use immediately with any bacon recipe, eat as is, or store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).