Eggplant Rolls Recipe
A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant) - (cut into lengthwise thin slices), paneer (homemade cottage cheese) - grated, green bell pepper (capsicum) - chopped. Ready in 1h 50m, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 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
salt - to taste - 2
Meanwhile heat oil in a pan
- 3
Add chopped onion and minced garlic and sauté it till onion turn translucent
green bell pepper (capsicum) - chopped(1)carrot (gajjar) - chopped(1)onion - chopped(1)green chillies - finely chopped(2)cloves garlic - minced(3) - 4
Now add carrot, green bell pepper, and green chillies and stir it for 2-3 minutes
green bell pepper (capsicum) - chopped(1)carrot (gajjar) - chopped(1)green chillies - finely chopped(2)black pepper powder - 5
Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes
paneer (homemade cottage cheese) - grated(1 cup)green bell pepper (capsicum) - chopped(1)basil leaves - few leaves (chopped)parsley leaves - few leaves (chopped)black pepper powdersalt - to tastedried oregano(1/4 teaspoon)tomato basil pasta sauce - as required (or del monte sauce) - 6
Now rinse off salt from the eggplant and squeeze the water out
salt - to taste - 7
Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides
- 8
Remove them from the skillet and allow them to cool down
- 9
Lay the eggplant slices flat on a cutting board
- 10
Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant
paneer (homemade cottage cheese) - grated(1 cup) - 11
After adding the mixture, carefully fold the eggplant ends
- 12
Now place the rolled eggplants in a lightly oiled baking dish
- 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
salt - to tastemozzarella cheese - grated(1/2 cup)tomato basil pasta sauce - as required (or del monte sauce) - 14
Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins
- 15
Remove the eggplant rolls from the tray and plate them on a serving plate
- 16
Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner
cloves garlic - minced(3)parsley leaves - few leaves (chopped)tomato basil pasta sauce - as required (or del monte sauce)
Rate this recipe
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Eggplant Rolls Recipe
A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant) - (cut into lengthwise thin slices), paneer (homemade cottage cheese) - grated, green bell pepper (capsicum) - chopped. Ready in 1h 50m, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 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
salt - to taste - 2
Meanwhile heat oil in a pan
- 3
Add chopped onion and minced garlic and sauté it till onion turn translucent
green bell pepper (capsicum) - chopped(1)carrot (gajjar) - chopped(1)onion - chopped(1)green chillies - finely chopped(2)cloves garlic - minced(3) - 4
Now add carrot, green bell pepper, and green chillies and stir it for 2-3 minutes
green bell pepper (capsicum) - chopped(1)carrot (gajjar) - chopped(1)green chillies - finely chopped(2)black pepper powder - 5
Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes
paneer (homemade cottage cheese) - grated(1 cup)green bell pepper (capsicum) - chopped(1)basil leaves - few leaves (chopped)parsley leaves - few leaves (chopped)black pepper powdersalt - to tastedried oregano(1/4 teaspoon)tomato basil pasta sauce - as required (or del monte sauce) - 6
Now rinse off salt from the eggplant and squeeze the water out
salt - to taste - 7
Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides
- 8
Remove them from the skillet and allow them to cool down
- 9
Lay the eggplant slices flat on a cutting board
- 10
Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant
paneer (homemade cottage cheese) - grated(1 cup) - 11
After adding the mixture, carefully fold the eggplant ends
- 12
Now place the rolled eggplants in a lightly oiled baking dish
- 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
salt - to tastemozzarella cheese - grated(1/2 cup)tomato basil pasta sauce - as required (or del monte sauce) - 14
Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins
- 15
Remove the eggplant rolls from the tray and plate them on a serving plate
- 16
Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner
cloves garlic - minced(3)parsley leaves - few leaves (chopped)tomato basil pasta sauce - as required (or del monte sauce)
Rate this recipe
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