Eggplant Parmigiano

Eggplant Parmigiano

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes + 15 minutes baking time. 4 servings, gluten-free, vegan.


  • 8 slices eggplant, about 1/4 inch thick
  • ¼ cup potato flour
  • 1 teaspoon paprika
  • 4 garlic cloves
  • 1 tablespoon Herbs de Provence spice blend
  • 2 tablespoons olive oil
  • ¾ cup tomato sauce
  • ½ cup vegan shredded cheese (I recommend Daiya’s brand)
  • 4 fresh basil leaves
  • Pinch Celtic sea salt


  1. Heat up the oven to 375F.
  2. Lay the sliced eggplant flat and spread some sea salt on them. Let them sit for 10 minutes.
  3. Into a plate, mix the potato flour, paprika and Herbs de Provence.
  4. Dip both sides of each eggplant into the flour mix.
  5. Heat up a pan, add some oil and cook each side of the eggplants for 1 minute.
  6. Pour the tomato sauce into a pan; lay the fried eggplant in the sauce. Add the chopped garlic on top and finish with the shredded vegan cheese.
  7. Bake in the oven for 15 minutes, then serve with the fresh basil leaves and a little more olive oil.
  8. Enjoy!