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

NUTRITIONICITY
14Ingredients
70Minutes
370Calories

Ingredients

US|METRIC
  • 1 eggplant (medium, about two to three inches in diameter and at least seven inches long)
  • 6 cloves garlic (fresh, minced)
  • 1/2 cup cashew milk
  • 3/4 cup coconut flour
  • 3/4 cup gluten free bread crumbs (finely ground)
  • seasoning (For Bread Crumbs)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt (finely ground, more if desired)
  • ground black pepper (dash finely)
  • eggplant (Topping)
  • 1 cup sauce (arrabiata, for topping, plus additional sauce for plating, serving with pasta, or dipping, marinara or tomato basil sauce may be substituted for arrabiata if a milder sauce is desired)
  • 1 cup shredded cheese (vegan mozzarella)
  • 1/2 cup vegan Parmesan cheese (recipe available on Nutritionicity)
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    NutritionView More

    370Calories
    Sodium25% DV610mg
    Fat40% DV26g
    Protein25% DV13g
    Carbs9% DV26g
    Fiber40% DV10g
    Calories370Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol30mg10%
    Sodium610mg25%
    Potassium780mg22%
    Protein13g25%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber10g40%
    Sugars12g24%
    Vitamin A20%
    Vitamin C15%
    Calcium30%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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