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

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