Dip the eggplants slices into the egg whites and then in gluten free flakes. Place the eggplants slices on the baking sheet. Cover with marinara sauce, sprinkle with basil and put the cheese slices on top. Sprinkle with salt and Coconut Aminos Teriyaki sauce.
Bake it in the oven for 30-40 min at 359 F.