Baked Vegan Eggplant Arrabiata (Gluten-free, Plant-based, Oil-free)

INGREDIENTS

1 tsp

Basil, dried

Eggplant (about two to three inches, medium

large cloves Garlic, fresh

1 tsp

Oregano, dried

1 cup

Arrabiata sauce

1 dash

Black pepper, finely ground

3/4 cup

Coconut flour

Eggplant topping

1/4 tsp

Sea salt, finely ground

Seasoning

3/4 cup

Bread crumbs, gluten-free finely ground

1/2 cup

Cashew milk

1 cup

Mozzarella shredded cheese, vegan

1/2 cup

Parmesan cheese, vegan