Eggplant Parm Mac and Cheese

The classic flavors of Eggplant Parmigiana shine in this recipe. Slices of breaded eggplant, marinara sauce and fontina cheese top a creamy macaroni and cheese base.

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Servings: 6


  • 1 eggplant, ends trimmed, peeled
  • 1 egg
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 cup (4 ounces) garlic, chopped
  • 3 cups Italian-seasoned panko or bread crumbs
  •   olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
  • 1 pound pasta shells or spirals, cooked
  • 1 cup marinara sauce, homemade or prepared
  • 3/4 cup (3 ounces) Wisconsin fontina cheese, shredded


Place large rimmed baking sheet on oven rack and preheat oven to 450°F. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.

Whisk together egg, 1 teaspoon salt, pepper and garlic in large bowl; add eggplant and toss to coat. Dredge eggplant in panko or bread crumbs.

Pour enough olive oil over bottom of preheated baking sheet to cover to depth of 1/8-inch. Place eggplant on sheet and roast 10 minutes; flip eggplant slices and roast additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400°F.

Meanwhile, heat medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in asiago cheese; season to taste with salt and pepper.

Combine pasta with milk mixture and transfer to large casserole or baking dish. Top with eggplant, marinara sauce and fontina cheese. Bake 15 minutes, until hot and cheese is melted.

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Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions.