Slice the eggplant lengthwise into strips approx ¼ inch. Discard the slices from the edges.
Brush both sides with olive oil and sprinkle with salt and pepper. Bake at 200 C for 25 mins. Put the baked eggplants aside.
To make ricotta, blend the paneer with 1 tbsp water, till creamy.
In a bowl, combine the ricotta or fresh paneer, spinach and season with salt, pepper and chilli flakes.
To make the rolls, place about ½ tbsp of the spinach ricotta mix on one end of an eggplant strip and spread slightly. Roll tightly, beginning from the end which has the cheese.
In a baking tray, spread the tomato sauce. Place the rolled eggplants and top it with more tomato sauce. Sprinkle parmesan or cheddar on top.
Bake covered with foil at 200 C for 20 mins and open for another 10 mins.
Garnish with fresh basil.