Always a favorite… Served over fresh linguini and served with Granny’s go-to rolls:
Breading for the eggplant, just rolled in breadcrumbs, dipped in soy milk, then back in breadcrumbs and sauteed in a little olive oil.
The roll recipe has been made variously and numerously.. Usually wheat flour used in the yeast mix then white for the add in and double the sugar or agave mixed in. Also tried (a bit less than 3/4 cup) brown rice flour which seemed to hold the moisture a bit better — these cook for a flat 10, more and they’re too dry. Thyme and rosemary are good add ins as well.