Whisk together the maple syrup, olive oil, apple cider vinegar, soy sauce, paprika, and kosher salt in a bowl or dish large enough to hold the eggplant slices.

Thinly slice the eggplant using a sharp knife or mandolin into 1/4 inch slices.

Add the sliced eggplant to the bowl with the sauce, allowing the slices to marinate for a few minutes until they soften. Press down to ensure all slices are coated.

Place the softened eggplant slices on dehydrator sheets or an oven tray, ensuring as much marinade as possible remains on them.

To cook in a dehydrator, cook at 115°F

To cook in the oven, preheat to the lowest setting (175-200 degrees). Place the eggplant on silpat or parchment-lined baking sheets and cook for 2-3 hours or until crispy.

Allow the eggplant to cool for 30 minutes to crisp up further.

Assemble your BLT with toasted bread, veganaise, lettuce, avocado, and crispy eggplant 'bacon'.