The ultimate mash up of two cheesy favorites. For the mac and cheese, we make a rich sauce flavored with fontina and Italian cheese blend. The cheesy pasta is then layered with slices of fried eggplant and a fresh tomato sauce. Finish with an eggplant layer so the dish looks like a regular eggplant parmesan. When you cut into it you’ll see distinct layers of gooey mac and cheese and meaty eggplant.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large eggplant (1 to 1 1/4 pounds), trimmed and peeled
- Kosher salt and freshly ground pepper
- 2 cups plus 3 tablespoons all-purpose flour
- 4 large eggs, beaten
- 2 cups breadcrumbs
- 1/4 cup extra-virgin olive oil, plus more for frying
- 1 small onion, finely chopped
- 6 cloves garlic, minced
- 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 pound mini penne
- 3 tablespoons unsalted butter
- 3 cups whole milk
- 1 pound low-moisture, whole-milk mozzarella cheese, 1/2 shredded and 1/2 very thinly sliced
- 8 ounces fontina cheese, shredded
- 1 8-ounce package shredded Italian cheese blend
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Slice the eggplant into 1/4-inch-thick rounds (18 to 20 rounds). Season with salt and pepper. Put 2 cups flour, the beaten eggs and breadcrumbs in 3 separate shallow dishes. Dip the eggplant slices in the flour, then the egg, allowing the excess to drip off, then the breadcrumbs, pressing gently to coat. Transfer to a plate.
- Set a rack on a rimmed baking sheet. Heat about 1/2 inch of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until deep golden brown, about 3 minutes per side. Transfer to the rack and sprinkle lightly with salt.
- Heat 1/4 cup olive oil in a large wide pot over medium-high heat. Add the onion and 4 minced garlic cloves; cook, stirring occasionally, until softened and lightly golden, 2 to 3 minutes. Stir in the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain and set aside.
- Melt the butter with the remaining 2 minced garlic cloves in a large pot over medium heat; cook 1 minute. Stir in the remaining 3 tablespoons flour and cook, stirring, to make a paste. Increase the heat to medium-high and whisk in the milk, 3/4 teaspoon salt and a few grinds of pepper. Continue to cook, whisking, until steaming, 2 minutes. Whisk in the shredded mozzarella, fontina and cheese blend a handful at a time.
- Remove the cheese sauce from the heat, add the pasta and stir to coat. Stir in the reserved cooking water, 1 tablespoon at a time, if the sauce is too thick.
- Spread half of the pasta in a 9-by-13-inch baking dish. Layer with half of the eggplant, then half of the tomato sauce and 3 tablespoons Parmesan; add the remaining pasta, eggplant and tomato sauce. Top with the sliced mozzarella. Bake until bubbling, 20 minutes. Sprinkle with the remaining 3 tablespoons parmesan and the parsley. Let stand 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1114 |
| Total Fat | 54 g |
| Saturated Fat | 27 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 51 g |
| Cholesterol | 230 mg |
| Sodium | 1495 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1114 |
| Total Fat | 54 g |
| Saturated Fat | 27 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 51 g |
| Cholesterol | 230 mg |
| Sodium | 1495 mg |