Mix together bread crumbs, seasoning, and nutritional yeast/cheese.
Pour almond milk into a bowl and place some of the bread crumb mixture onto a shallow dish or plate. Dredge eggplant in the milk, press into the bread crumb mixture, and place on a greased cookie sheet. Repeat with all of the eggplant, replenishing the bread crumbs on the plate as necessary.
Bake eggplant for 20 – 25 minutes, until slightly browned and crispy.
Distribute eggplant across the bottom portions of the rolls. If using cheese, top the sandwiches and broil for a few minutes to melt the cheese. If not using cheese, place the sandwich bottom and roll top in the oven for a minute or two to toast.
Add sauce, basil, top of roll and enjoy.
Notes
Nutritional counts are for breaded eggplant only. Bread typically varies greatly in calorie counts and I didn't want to lead anyone astray if they are closely watching their calories.