Weelicious

0 Whisk together the first 6 ingredients in a bowl or dish large enough to hold the eggplant slices. 
1 You can peel the eggplant if you like, I prefer to leave it on but it is a little chewy.
2 Thinly slice the eggplant using a sharp knife or mandolin into 1/4 inch slices. 
3 As you are slicing the eggplant, add to the bowl with the sauce allowing the eggplant slices to marinate for a few minutes until they soften. Press down to make sure all of the slices are coated in the mixture. 
4 Place the softened eggplant slice on dehydrator sheets (or oven tray). You want as much of the marinade on there as possible.
5 To cook in a dehydrator, cook at 115°F – 125°F for 12-24 hours, depending on how thick your eggplant slices are. Mine took about 16 hours.
6 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 eggplant is crispy.
7 Allow eggplant to cool for 30 minutes to crisp up a bit.
8 Spread the veganaise on 2 slices of bread. 
9 Layer on top of veganaise the lettuce, tomatoes, avocados, and 2-3 slices of vegan bacon. 
10 Top with remaining pieces of bread.