Everyone Fell in Love with This Soft & Cheesy Eggplant – So Easy & Delicious!

Serving: Perfect alongside roasted meats, pasta, or as a vegetarian centerpiece.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) until warmed through.

Variations:
Cheese Lovers: Mix mozzarella with Gruyère or fontina for extra melty goodness.

Spicy Kick: Add a pinch of chili flakes when cooking the mushrooms.

Herb Swap: Substitute dill with fresh basil or thyme for a different herbal touch.

FAQ:
Do I have to purge the eggplant?
Purging removes bitterness and helps the eggplant stay soft without being soggy, but you can skip it if using young, sweet eggplants.

Can I make it ahead?
Yes! Assemble the dish ahead and refrigerate. Bake just before serving.

Is it freezer-friendly?
It’s best enjoyed fresh, but you can freeze it. Reheat in the oven from frozen until hot and bubbly.

Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 4–6
Calories: ~260 kcal per serving (varies with cheese and breadcrumbs)

Want me also to show you a quick version with zucchini or bell peppers if you want to switch it up sometimes? It’s super good too!