Slice your eggplant in half lengthwise (store the half you’re not using). Then, slice your eggplant in half lengthwise again. Using a very sharp knife, or a mandoline, to cut your eggplant quarters into thin slices (not paper thin, but close), set aside.
In a small mixing bowl combine, olive oil, liquid aminos, maple syrup, vegan Worcestershire, liquid smoke, paprika, salt, garlic powder, ground pepper.
Place parchment paper on baking sheet, place eggplant slices on paper, brush eggplant with seasoning mixture, flip and repeat to coat both sides, sprinkle with pepper.
Put baking sheet in the oven and bake for 30-35 minutes, until eggplant bacon looks red and dry, it will crisp up more as it cools.
While the eggplant cooks, you can use this time to slice your tomato, avocado, and lettuce. You can also prepare any sides you wish to accompany your sandwich.
Once your eggplant has finished cooking, set it aside to cool and begin to construct your sandwich.
Toast your bread if you so choose. Then apply your mayo, lettuce, tomato, eggplant bacon, and avocado! Pair it with your favorite side or maybe a second sandwich?!
