Homemade eggplant parmigiano over homemade fettuccine!   I have forgotten how easy it is to make homemade pastas and the flavor cannot be compared to the petrified box option.  I am lucky to have my mom's hand crank pasta maker.  I remember as kids what a big deal it was to make pasta, and only for special occasions.  That might because my mom would triple or quadruple the recipes, using 2 to 3 dozens eggs at a time.  The whole kitchen would be filled with pasta!  I have cut that recipe considerably.  I used 3 eggs and made enough to feed 4 to 6 people.

 If you have thought about buying one of those new pasta makers that mixes the dough and makes the pasta, in my opinion DON'T DO IT.  I tried that once, and it was a disaster.  Maybe because I am used to my hand crank, anyway the quality of the pasta is much better when you do it by hand.

If you do not have a pasta maker, you can roll the dough out with rolling pin, or how my grandmother did it, with a broom handle.  It will take a little work rolling it out this way, but it can be done.  Keep the pasta well floured.

Here are the recipes for the pasta and the eggplant casserole. To my delight, I was able to find beautiful, shiny eggplant at, of all places, a corporate grocery store, Mejier.  That never happens,  They are usually soft and dull.  When I saw them, I had to have them.

OK, enough prattling, here you go~~~enjoy!~

Pasta
3 eggs
3 (ish) cups of flour(I used one cup unbleached  all purpose, 1 cup spelt and 1 cup whole wheat all organic~~by ish it depends on how much it takes to get the proper consistency of the dough)
1 Tablespoon olive oil
1 teaspoon salt

Put the flour in a heap on the counter and make a little well in the center.  Add the eggs and oil.  Using a fork (I used my fingers)  fold in small amounts of the flour from along side the well.  Mix until the dough holds and does not stick to the counter.  Knead the dough, adding flour if necessary, for 6 to 10 minutes.  Form into a ball.  The dough will be sturdy.  (When you gently poke it it should spring right back.)

Wrap in plastic and refrigerate for half hour or up to 2 hours.  Remove from refrigerator cut into quarters. Flour counter and flatten dough.  Put into pasta maker at setting 7, then 5, then 3.  Lay flat on counter and flour.  Do same with 3 other pieces.  My pasta maker has a fettuccine and angel hair setting.   Take large pieces of pasta and run through cutting side of pasta machine.  Lay on counter and mix with flour to help the drying processing.

Make sure you salt the the boiling water before you add pasta.  It takes literally 1 to 2 minutes to cook this pasta.  Once you try it, you will not want to buy cardboard pasta again.

Make sauce (recipe below)

Eggplant casserole
 This is for a small casserole feeding 4 people.

1 Large or 2 medium eggplant (Make sure they are firm and shiny, if not, don't bother)
Salt

This should be done at least 3 hours or preferably  the day before
Peel and slice eggplant on a medium slice
Layer in a deep bowl, salting between each layer
Place plate and something heavy on top of the salted eggplant
This helps remove the moisture eggplants hold.
Put in refrigerator

Remove eggplant from water and  lay on paper towels to dry~~make sure slices are completely dried before going to next steps.

Heat cast iron pan add enough olive oil to just cover bottom.
Add eggplant slices one layer at time,  cook until softened.
Remove and lay on paper towel to drain
Continue until all slices are cooked.

Tomato basil sauce
I large can tomato sauce (I get whole tomatoes and put in magic bullet to make sauce, but you can just use can sauce)
1 Tablespoon dried basil (since it is winter, I do not have fresh basil.  I tried to bring a plant in the house and unfortunately  it died so I am forced to use dried)
Garlic powder
Onion powder
2 Tablespoon grated parm. cheese
1 teaspoon raw sugar(I used sweet herb dried from my garden)
Bring to boil, then simmer 30 to 60 minutes

Assemble casserole
Layer bottom of small oven safe dish with sauce
Add one layer of eggplant
I used fetta cheese because I love the flavors of tomato, fetta and basil.
Sprinkle with fetta or your favorite cheese like mozzarella, monty jack, etc.,
More sauce to cover
Another layer of eggplant
I eggplant will give you two layers usually
Sprinkle top with parmigiano cheese

Bake 350 for 25 to 30 minutes, until bubbly

That's it.  Not as hard as it sounds.  One day I may get brave you video how to do it.  Until then,  keep creatively cooking like you know how~ :)