Slice eggplant into 1/8” strips using a mandoline. Spread slices out on paper towels to dry for 30 mins. Pat dry, do not rinse.

Preheat oven to 400° F.

Lay eggplant slices on a foil-lined sheet pan and roast for 10 mins. Remove from oven and cool. Reduce oven to 350° F.

In a saucepan add butter, garlic and mushrooms. Sauté until mushrooms are softened. Add tomatoes, bell pepper, and red pepper flakes. Cook on low heat for 5 mins.

Remove to a bowl and gently stir in fresh oregano and basil, as well as the Parmesan and half of the Gruyère cheese. Season with salt & pepper to taste.

Put a spoonful in the middle of each eggplant slice, roll and place in prepared baking dish. Top with the remaining Gruyère cheese.

Bake for 10 mins and serve immediately.