Italian Eggplant Casserole

I have been making a version of this casserole for about a year. Here's another take on it:
ingredients:

2 eggplants, sliced thin, about 1/4 inch

3 large eggs, beaten

2 slices good bread (I used sourdough) broken up

1/2 tsp salt

1 tsp black pepper

handful fresh basil

handful fresh parsley

1 cup tomato sauce

filling -

1 cup shredded Parmesan cheese

2 cloves garlic

1 cup ricotta cheese

1 clove garlic

more basil and parsley

In a mini chopper combine bread and pulse into crumbs, then add basil and parsley, garlic and pulse.

Dip eggplant slices first in egg, then bread crumbs. Lay on a foil lined cookie sheet that you have drizzled with olive oil. Bake in preheated 375 degree oven for 30 min.

In mini chopper combine ricotta, basil and parsley and garlic, set aside.In large casserole dish layer eggplant slices with ricotta, Top with more eggplant slices, sauce and if you have any extra bread crumbs toss them on top. Then sprinkle with Parmesan. Bake for 30 min until browned on top. Let sit for 10 min, and enjoy! Sometimes I add sliced browned mushrooms or zucchini, you can make this your own with whatever veggies you like. The picture is terrible, it tastes splendidly good, hubby said it is one of his new favorites!

My Zen Iced Tea

It's beautiful today- 80 degrees in March and I can think of nothing better than planning our garden and making fresh iced tea. Here's my recipe. feel free to improvise!
6 tea bags- I always use a combo- today was 2 Lemongrass Mint, 2 English breakfast, 2 Green tea.
1/2 orange squeezed, I use the other half for garnish slices and put the rest in the tea itself
1/2 lime squeezed
1/2 lemon squeezed
5-7 tbsp agave I dont like it supersweet so I only use 4-5
1 1/2 gallons water.
Boil water in a large pot and tunr off heat. Add tea bags and let steep for 1 hour. Add juice to your pitcher , mix agave in tea, take out tea bags and add to pitcher. Refrigerate. I usually cant wait to try it so I fill my glass with ice, add a slice of orange or lemon and pour! Now, go relax and enjoy this beautiful day!

Homemade Papperdelle with bolognase Sauce

Pappardelle ingredients-
3 1/2 cups flour
2 tbsp. olive oil
4 eggs
1/2 tsp salt

1. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg, salt and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
2. The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
3. Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
4. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
5. Roll or shape as desired.  I roll very  thin on a flourewd piece of wax paper. Them I roll up like a jelly roll and slice into rings, about 1 1/2 inches wide and unravel. Lay on floured towels to let "dry" a little but not completely. If you are not uising right away, coover with a layer of wax paper and then a damp tea towel so they dont dry out too much.

Bolognase Sauce:

        2 Tablespoons extra-virgin olive oil

1. 1 medium carrot, finely chopped
2. 1 small celery rib, finely chopped
3. 1 small onion, finely chopped
4. 1/2 pound ground beef, 1/2 pound ground pork
5. Salt and freshly ground pepper
6. 2 garlic cloves, minced
7. 1 bay leaf
8. handful fresh chopped basil
9. 1 teaspoon dried oregano
10. Pinch of freshly grated nutmeg
11. One 28-ounce can whole san marzana tomatoes,  chopped, juice reserved
12. 1 tablespoon tomato paste
13. 1/2 cup dry red wine

Heat the olive oil in a large skillet. Add the carrot, celery and onion and cook over low heat, stirring until softened, about 10 minutes. Add the meat, season with salt and pepper and cook over moderate heat, stirring, until no pink remains, about 4 minutes. Add the garlic, bay leaf, oregano and nutmeg and cook about 1 minute. Stir in the chopped tomatoes with their juice and the tomato paste and simmer, stirring occasionally, until thickened over low heat, about 10 minutes. Add the wine and basil, cover and simmer for 10 minutes longer. Season with salt and pepper.  Bring large pot of water to a rapid boil and and add a handful of salt. Add pasta gently, (you may haver to do it in 2 batches,, do not overcrowd or they will stick together). Add and boil for about 3 min, then take out a piece and try it. When cooked al dente, drain in a colander, reserve a little pasta water.  Add pasta to a large serving bowl and top with sauce and freshly grated parmiginao reggiano. If sauce has thickedn too much, add a scant few spoonfuls of the pasta water and mix to desired consistency. Top with  fresh basil.