For the eggplant bacon:
Preheat oven to 425°F. Line baking sheet with parchment and place wire baking rack on top.
Place marinade ingredients in a bowl and whisk together.
In shallow dish, layer eggplant slices, pour marinade over them and let sit for 15-30 minutes, flipping once.
Lay marinated eggplant on rack and bake for 12-14 minutes on middle rack.
Remove from oven and once cool, dip each slice back into marinade and place back on rack. Sprinkle salt and pepper to taste and bake for 2 minutes. Then remove from oven and allow to cool completely.
For the breakfast bowl:
In a large bowl combine kale, olive oil and lemon juice. Mix together with hands until tender. Top with avocado slices, chickpeas, strips of eggplant bacon, and a fried egg. Enjoy!