Baked Eggplant Parmesan Pasta

This eggplant pasta recipe is a mash-up of two totally delicious comfort foods in one dish: Eggplant Parmigiano and macaroni and cheese. It features crunchy breadcrumb-crusted eggplant, marinara sauce and a creamy blanket of cheese, all baked in the oven. Buon Appetito!

📝 Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/4 cup grated Parmesan cheese
• Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 pound eggplant, about 1 medium or 2 small (peeled)
• 1 egg
• Kosher salt
• 1 teaspoon chopped garlic
• 1 teaspoon dried oregano
• 2 1/2 cups panko breadcrumbs or coarse dry breadcrumbs
• Olive oil
• 12 ounces dried pasta shells orecchiette or similar shape
• 1 cup marinara sauce
• 1/4 cup Parmesan cheese
• 3/4 cup shredded whole milk mozzarella cheese, about 1/2 pound
• 1/4 cup chopped Italian parsley

👨‍🍳 Instructions

1. 1--- Make the cheese sauce ---
2. 2Heat a medium saucepan over moderate heat. Add the butter and heat until foaming subsides and butter is melted. Whisk in the flour and cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer, then lower heat and cook 5–10 minutes, whisking occasionally, until the sauce is thickened. Remove from heat and stir in ¼ cup of the Parmesan, ½ teaspoon salt and freshly ground black pepper. Cover and set aside.
3. 3--- Eggplant pasta ---
4. 4Preheat oven to 450 (230 C) degrees. Bring a large (4-6 quarts) pot of water to a boil and add 3 tablespoons salt.
5. 5Slice the eggplant in half lengthwise, then slice each in half again to make four wedges. Slice crosswise into ½-inch thick pieces.
6. 6Whisk together egg, 1 teaspoon salt, garlic, and oregano in a large bowl. Add eggplant and toss to coat. Dredge eggplant in the panko crumbs on a cookie sheet.
7. 7Place a large rimmed baking sheet on the oven rack and heat for 10 minutes — it may warp a bit, but don't worry.
8. 8Carefully pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of ¼-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.
9. 9Cook pasta according to package directions, until al dente. Drain.
10. 10Lower oven temperature to 400 (200 C) degrees. Combine the pasta with the cheese sauce in the saucepan, then transfer to a large casserole or baking dish. Top with the eggplant (and any crisp crumbs in the pan), marinara sauce, ¼ cup Parmesan and mozzarella cheese. Bake 12-15 minutes, until hot and cheese is melted. Sprinkle with parsley and serve.