Eggplant Rolls Recipe

Step 1: To begin with the Eggplant rolls first, arrange the eggplants slices on a colander and sprinkle some salt on them, keep them aside for 30 minutes

Step 2: Meanwhile heat oil in a pan

Step 3: Add chopped onion and minced garlic and sauté it till onion turn translucent

Step 4: Now add carrot, green bell pepper, and green chillies and stir it for 2-3 minutes

Step 5: Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes

Step 6: Now rinse off salt from the eggplant and squeeze the water out

Step 7: Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides

Step 8: Remove them from the skillet and allow them to cool down

Step 9: Lay the eggplant slices flat on a cutting board

Step 10: Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant

Step 11: After adding the mixture, carefully fold the eggplant ends

Step 12: Now place the rolled eggplants in a lightly oiled baking dish

Step 13: Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce

Step 14: Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins

Step 15: Remove the eggplant rolls from the tray and plate them on a serving plate

Step 16: Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner