1 eggplant, ends trimmed, peeled 1 egg 1 teaspoon salt; plus more to taste 1/2 teaspoon black pepper, freshly ground 1 teaspoon chopped garlic 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 cooked pasta shells or spirals 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 the 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 the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara sauce and Fontina Cheese. Bake 15 minutes, until hot and cheese is melted.