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Peel and dice the eggplants.
Season the eggplant with salt to taste.
Heat 2 tbsp of avocado oil in a skillet over medium heat.
Add the eggplant and cook until softened, about 5-7 minutes.
Transfer the cooked eggplant to a bowl and let cool slightly.
Add the parmesan, whisked egg, ¾ cup gluten free breadcrumbs, and gluten free flour to the eggplant and mix well to combine.
In a shallow bowl, add the remaining ½ cup of gluten free breadcrumbs.
Scoop the eggplant mixture by the tablespoon and gently roll into balls, then coat in the breadcrumbs.
In a large skillet, heat ¼ inch of avocado oil over medium-high heat.
Fry the eggplant fritters in batches until golden brown on both sides, about 2-3 minutes per side.
Drain the fritters on a paper towel-lined plate.
For the Arrabbiata Sauce: Heat 1 tbsp of olive oil in a saucepan over medium heat.
Add the minced garlic and crushed red pepper flakes and cook for 1 minute.
Add the can of whole peeled tomatoes and use a wooden spoon to break them up.
Season with salt to taste and let the sauce simmer for 10-15 minutes.
Stir in the chopped basil.
Serve the crispy eggplant fritters with the Arrabbiata sauce.