Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Eggplant Parm Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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