Trim the top of the eggplant, then cut it into quarters lengthwise. Use a mandolin to slice the eggplant lengthwise into very thin slices (1/4" or slightly thinner).
Whisk the tamari, vinegar, maple syrup, oil, paprika, and black pepper together.
Line a rectangular glass lock (or other storage container) with the eggplant slices. Pour the marinade over the eggplant. Cover the container and shake it gently to distribute the marinade. Allow the eggplant slices to marinate for at least one hour, or up to overnight. Alternately, you can marinate the eggplant slices in a covered baking dish.
Preheat your oven to 325F. Line a baking sheet with parchment. Remove the eggplant slices from the marinade, reserving excess marinade, and arrange them on the parchment lined sheet.
Bake the slices for 20 minutes. Flip them over, then brush the new exposed side lightly with your additional marinade. Return the slices to the oven and bake for another 20 minutes, or until they're lightly browning and crisping up at the edges.
Store the slices in an airtight container for up to 1 week in the fridge. Slices can be reheated in the oven, using another parchment lined baking sheet, for about 10 minutes at 325.
The eggplant bacon can also be prepared raw, by dehydrating at 115F for 12 hours, or until the bacon is crispy and dry.