FOR EGGPLANT BACON
1. Preheat oven to 300°F. Line your sheet pan with parchment paper. Cut your eggplant in fours, lengthwise. Slice each quarter into long thin strips.
2. In a small bowl, whisk together Braggs liquid amino or low sodium soy sauce, olive oil, Maple syrup, liquid smoke, granulated garlic, Morita chilies, paprika and pepper to taste.
3. Dip each eggplant slice into the marinade and allow marinade to soak in a little.
4. Lay your eggplant slices on of the sheet pan and bake in your preheated oven for 40 to 50 minutes until eggplant bacon is crispy. Set aside eggplant bacon until preparation of your sandwich.