Smoky Vegan Eggplant Bacon

Cut eggplant into thin strips using a mandolin slicer.
Place the slices in a colander and mix well with sea salt. Place the salted slices over a bowl and allow the water to drain for at least 20 minutes, up to 40. Take the eggplant and squeeze out the excess water, then place in a bowl.
Combine soy sauce, paprika, oil, syrup, and pepper.
Coat each slice of eggplant with the soy sauce mixture.
Place eggplant slices on a baking sheet and bake at 250F (120C) for 15 minutes. Then turn over and bake for an additional 15 minutes. Bacon will be browned and crispy.

To make this raw: Line the sliced eggplant on mesh sheets and dehydrate at 104 until the desired crispiness is reached. 1-2 hours dries them but leaves them still sticky, like bacon. Overnight creates a nice crispy bacon.
To make in an air fryer: Preheat the air fryer to 370º F for 5 minutes. In a single layer, lay the thinly sliced eggplant on air fryer basket for 15 minutes, flipping the eggplant slices half way through. Leave in the air fryer until eggplant is crispy on the edges.
If you don't have a mandolin slicer, then you can use a vegetable peeler instead.