Photo of Eggplant BLT Sandwiches by WW

Eggplant BLT Sandwiches

Points® value
Total Time
45 min
30 min
15 min
Roasted strips of eggplant take on baconlike smokiness in this deliciously different sandwich. Coconut aminos—short for amino acids—is a liquid made from the sap of coconut palm flowers. It’s similar to soy sauce but is soy-free and gluten-free. Find it at health-food stores.


Olive oil

2 tbsp(s)

Coconut aminos

2 tsp(s)

Smoked paprika

¾ tsp(s)

Garlic powder


Black pepper

1 pinch(es)

Black pepper


Table salt

2 pinch(es)


1 small, (1/2 pound)

California (Hass) avocado

1½ item(s)

Fresh lemon juice

1 tsp(s)


1 large, cut into 8 slices


8 piece(s), small leaves

Red onion

¼ cup(s), sliced, thinly sliced


4 oz, country style (1 ounce slices), toasted


  1. Preheat oven to 425°F. Line large baking sheet with parchment paper.
  2. Stir together oil, coconut aminos, paprika, garlic powder, 1/8 teaspoon black pepper, and pinch salt in small bowl. With mandoline or vegetable slicer, slice eggplant into very thin lengthwise slices (if using a knife, cut eggplant crosswise into very thin rounds). You need 16 slices; save any leftover eggplant for another use.
  3. Arrange eggplant slices on prepared baking sheet in single layer; brush on one side with half of spiced oil. Turn slices over and brush on other side with remaining oil. Bake until slices are crisp and begin to char, 15–17 minutes. Slide eggplant with parchment onto work surface; let cool briefly (eggplant will get crisper).
  4. Meanwhile, peel and pit avocados. Roughly chop and put into small bowl; add lemon juice and pinch each salt and pepper. With fork, mash until fairly smooth.
  5. To assemble sandwiches, lay toasted bread on work surface. Top each with one fourth of mashed avocado, tomato, lettuce, onion, and eggplant.
  6. Serving size: 1 open-face sandwich