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–+ servings
Two vegan BLT sandwiches stacked on one another with a knife holding them in place.
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5 from 5 votes

Vegan BLT Sandwich

This vegan BLT sandwich made with eggplant bacon is a dream come true! So full of taste but so simple at the same time. Pile up your ingredients and enjoy! You can make bacon out of so many things—tofu, tempeh, seitan, coconut, and even eggplant (aka aubergine to the British folks among us)! Let us guide you through the process of eggplant bacon making.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course, Snack
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 1 serving
Calories: 743kcal
Author: Michelle Cehn

Ingredients

For the eggplant bacon:

  • 1 medium-sized eggplant
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon white or brown sugar
  • 1 teaspoon Tabasco or 1 teaspoon of smoked chili powder optional

For the BLT:

  • 2 slices rustic sandwich bread any will work
  • 2 tablespoons hummus or vegan mayo or vegan spread of choice
  • 5 slices eggplant bacon
  • lettuce leaves a variety with volume would be better
  • tomato slices

Instructions

For the eggplant bacon:

  • Preheat oven to 400° F.
  • Cut the eggplant into four equal parts, lengthwise, as shown in the photos. Then slice each quarter into strips (as pictured). Don’t cut them too thin so they will stay a bit juicy and won’t burn or lose flavor.
  • Place the eggplant strips on a baking tray lined with a sheet of baking paper or a silicone baking mat.
  • In a small ramekin, mix together the olive oil, soy sauce, sugar, and Tabasco or smoked chili powder.
  • Brush the raw eggplant strips on both sides with the olive oil mixture.
  • Bake in the oven for about 30-40 minutes, until golden.

For the BLT Sandwich:

  • Toast your bread until nice and crispy.
  • Spread the hummus or mayo (or your spread of choice) on both slices.
  • Place the lettuce leaves on one side of the bread, followed by the tomato slices, and finally the pieces of eggplant bacon.
  • Finish it up with the other slice of bread on top and press slightly.
  • Serve and enjoy!

Notes

Storage: To store any leftover eggplant BLT sandwich, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate.
To Reheat: Use a skillet over medium heat to warm the sandwich until the bread is crispy and the eggplant is heated through. This method helps keep the sandwich's texture just right.
Gluten-Free?: Feel free to use your favorite gluten-free bread or wrap for this recipe. 

Nutrition

Calories: 743kcal | Carbohydrates: 70g | Protein: 15g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.02g | Sodium: 1496mg | Potassium: 1252mg | Fiber: 18g | Sugar: 31g | Vitamin A: 121IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 5mg