Vegan Eggplant Bacon Breakfast Sandwich
Bacon who? This eggplant bacon breakfast sandwich brings the smoky, crispy, and savory goodness without the greasy guilt. Thin eggplant slices marinate in smoky, umami-packed seasoning, then crisp up into a plant-based dream. Layer them with creamy spread, fresh veggies, and toasted bread, and you’ve got a morning masterpiece. This sandwich delivers crunch, flavor, and satisfaction without a single pig in sight. Bonus? No weird preservatives, no mystery ingredients—just real food that actually tastes amazing. Ready to upgrade your breakfast game?
Vegan Eggplant Bacon Breakfast Sandwich
A crispy, smoky, and satisfying vegan breakfast sandwich featuring eggplant bacon, fresh toppings, and perfectly toasted bread for the ultimate plant-based morning win.
Ingredients
For the Eggplant Bacon:
- ½ medium eggplant thinly sliced (because thick = chewy, thin = crispy)
- 1 tbsp soy sauce or tamari adds umami
- 1 tbsp olive oil for crispiness
- ½ tsp smoked paprika for that bacon-y vibe
- ½ tsp liquid smoke optional but makes a difference
- ½ tsp maple syrup balances the smoky flavor
- ¼ tsp black pepper for a little heat
For the Sandwich:
- 4 slices whole-grain or sourdough bread quality bread = a better sandwich
- 2 tbsp vegan mayo or hummus creamy goodness
- ½ avocado mashed (because avocado makes everything better)
- 2 slices tomato adds freshness
- ½ cup arugula or spinach for a bit of crunch
- ½ tsp Dijon mustard optional but adds a tangy kick
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, olive oil, smoked paprika, liquid smoke, maple syrup, and black pepper.
- Toss the eggplant slices in the marinade and let them soak for 5 minutes.
- Arrange slices on the baking sheet and bake for 12-15 minutes, flipping halfway.
- Toast the bread until golden brown.
- Spread vegan mayo or hummus on one side of each slice.
- Mash avocado onto the bread and add a dash of salt.
- Layer crispy eggplant bacon, tomato slices, and fresh greens.
- Top with the second slice of bread, press down, and slice in half.
- Enjoy immediately while it’s crispy and delicious.
Notes
Nutritional Values (Per Serving)
- Calories: ~410
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 12% DV
- Potassium: 18% DV
- Vitamin A: 10% DV
- Folate: 8% DV
- Magnesium: 9% DV
Additional Notes & Tips
- Want it even crispier? Cook the eggplant in an air fryer at 375°F for 8-10 minutes.
- Need more protein? Add a slice of grilled tofu or tempeh.
- Make-ahead tip: Bake extra eggplant and store in an airtight container for easy breakfasts.
- Gluten-free? Swap the bread for a gluten-free alternative.
