Eggplant Parm Mac and Cheese

Name: Eggplant Parm Mac and Cheese
Ingredients: 1 large eggplant (1 to 1 1/4 pounds), trimmed and peeled; Kosher salt and freshly ground pepper; 2 cups plus 3 tablespoons all-purpose flour; 4 large eggs, beaten; 2 cups breadcrumbs; 1/4 cup extra-virgin olive oil, plus more for frying; 1 small onion, finely chopped; 6 cloves garlic, minced; 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 pound mini penne; 3 tablespoons unsalted butter; 3 cups whole milk; 1 pound low-moisture, whole-milk mozzarella cheese, 1/2 shredded and 1/2 very thinly sliced; 8 ounces fontina cheese, shredded; 1 8-ounce package shredded Italian cheese blend; 6 tablespoons grated Parmesan cheese; 2 tablespoons finely chopped fresh parsley