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Vegan Eggplant Bacon Breakfast Sandwich

Emily Carter
A crispy, smoky, and satisfying vegan breakfast sandwich featuring eggplant bacon, fresh toppings, and perfectly toasted bread for the ultimate plant-based morning win.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 410 kcal

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.
This eggplant bacon sandwich is proof that plants can be just as smoky, crispy, and satisfying as the real thing—but without the guilt. 🚀🥪