Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

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30 Days, 30 Ways with Mac and Cheese
Courtesy of:

Eggplant Parm Mac and Cheese

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.

Approximate Nutritional Values: 

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