Go Back
–+ servings
Baked Eggplant Parm Mac and Cheese

Baked Eggplant Parmesan Mac and Cheese

Karen Tedesco
An amazing comfort food combo! Baked Eggplant Parm Mac and Cheese features crusty no-fry eggplant in a pasta casserole with a creamy cheese sauce.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Pasta
Cuisine Italian
Servings 8 servings
Calories 365 kcal

Ingredients
 

  • ¾ pound (350 g) eggplant, about 1 medium or 2 small peeled
  • 1 egg
  • Kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 1 teaspoon dried oregano
  • 2½ cups (270 g) panko crumbs or coarse dry bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups (475 ml) whole milk
  • ½ cup (50 g) grated Parmesan cheese
  • 12 ounces (340 g) dried pasta shells orecchiette or similar shape
  • 1 cup (240 ml) prepared marinara sauce
  • ¾ cup (85 g) shredded whole milk mozzarella cheese, about 1/2 pound
  • ¼ cup (15 g) chopped Italian parsley
US Customary - Metric

Instructions
 

  • Preheat oven to 450 (230 C) degrees.
  • Bring a large (4-6 quarts) pot of water to a boil and add 3 tablespoons salt.
  • Slice eggplant in half lengthwise, then slice each in half again. Slice crosswise into ½-inch thick pieces.
  • Whisk together egg, 1 teaspoon salt, pepper, garlic and oregano in a large bowl. Add eggplant and toss to coat. Dredge eggplant in the panko crumbs on a cookie sheet.
  • Place a large rimmed baking sheet on the oven rack and heat for 10 minutes.
  • Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/4-inch. Lay eggplant on the pan and roast 12 minutes. Flip eggplant slices over with a spatula, and roast an additional 10 minutes or until eggplant is tender and crust is golden. 
  • Meanwhile, heat a 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 a simmer, then lower heat and cook 5–10 minutes, whisking occasionally, until thickened. Remove from heat and stir in 1/4 cup of the Parmesan, 1/2 teaspoon salt and freshly ground black pepper.
  • Cook pasta according to package directions, until al dente. Drain.
  • Lower oven temperature to 400 (200 C) degrees. Combine the pasta with the milk sauce and transfer to a large casserole or baking dish. Top with the eggplant (and any crisp crumbs in the pan), marinara, remaining Parmesan and mozzarella cheese. Bake 12-15 minutes, until hot and cheese is melted. Sprinkle with parsley and serve.

Notes

  • This is a hearty dish that will easily feed a hungry table of 4, with leftovers.
  • Keep this in mind for a weekend dish, since it does involve multiple pots, pans and baking sheets.
  • Save time by using prepared marinara sauce and making the white cheese sauce up to 2 days ahead (keep refrigerated).
  • Bake the eggplant and boil the pasta just before assembling and baking.

Nutrition

Serving: 1gCalories: 365kcalCarbohydrates: 55gProtein: 17gFat: 9gSaturated Fat: 4gSodium: 502mgPotassium: 450mgFiber: 4gSugar: 9gVitamin A: 554IUVitamin C: 6mgCalcium: 256mgIron: 2mg