Garlic Parmesan Rolls

I made baked Eggplant Parmesan today. I had left overs of the bread crumb blend used in the recipe to coat the eggplant slices before baking.** I made my Bonnie Rolls first adding a tablespoon of minced garlic, a tablespoon of grated Parmesan, and two teaspoons of dry Italian spice mix into the dough mix prior to starting the bread machine. I also increased the yeast from 1 1/2 TSP to 2 TSP because the garlic will slow the yeast rise.
When the dough cycle was complete, I turned the dough onto a surface covered in the remaining bread crumb blend. I split the dough into 16 parts and rounded out each into a nice round shape. I dipped one side of each ball into olive oil. Then I dipped the olive oiled side into the remaining bread crumb blend. I let it rise and baked normally for the Bonnie Rolls recipe.

**Make your own bread crumb blend if you are not making Martha Stewart's Baked Eggplant Parmesan.
Mix together
1/3 CUP grated Parmesan
1/3 CUP prepared Italian seasoned bread crumbs
2 TSP dry Italian seasoning
1/2 TSP Black Pepper
Dash of Salt

To bake eggplant instead of frying, peel and slice eggplant into round circles. Dip in whisked egg. Then coat both sides with the bread crumb mix. Place on greased cookie sheet. Bake until brown on both sides. My slices take about 20 minutes to brown on one side then I flip to the other side to brown the opposite side for another 20 minutes. The thickness of your slices will cause the timing to vary.