Eggplant – 1 (Cut into lengthwise thin slices)
Paneer – 1 cup (grated)
Green Bell Pepper – 1 (chopped)
Carrot – 1 (chopped)
Onion – 1 (chopped)
Green Chillies – 2 (finely chopped)
Garlic – 3 cloves (minced)
Basil & Pasley – Few leaves (chopped)
Black Pepper – to taste
Salt – to taste
Oregano – ¼ tsp
Mozzarella Cheese – ½ Cup (grated)
Pasta Sauce – 1 ½ Cup
Arrange eggplant slices in a colander, sprinkling salt between the layers. Leave them aside for 30-45 mins.
Meanwhile heat oil in a pan. Add chopped onion and minced garlic and sauté it till onion turns translucent. Now add carrot, green bell pepper and green chillies and stir it for 2-3 mins. Add paneer, salt, black pepper, oregano, basil & parsley and cook it for 2-3 mins.
Now rinse off salt from the eggplant and squeeze out water.
Heat little oil in a skillet and cook eggplant slices till they turns lightly brown both the sides. Allow them to cool down.
Lay the eggplant slices flat on a cutting board. Place a rounded tsp of the paneer & veg. mixture in the center of each slice. Carefully fold the eggplant ends. Place the rolled eggplants in a lightly oiled baking dish. Spread 2 tbsp pasta sauce on each eggplant roll. Sprinkle mozzarella cheese on top of the sauce.
Preheat oven at 425 F and bake the eggplant rolls for 10-15 mins.
Garnish with chopped basil.