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.