If you are getting close to or past your due date you might be looking for some easy ideas to bring on labor. We won’t promise you that by eating eggplant parmesan you are guaranteed to go into labor, but we can tell you that according to one restaurant in Cobb County, Georgia, eggplant parmesan may be just the trick to help get your baby’s show on the road. Scalini’s Italian restaurant in Georgia has almost 300 baby pictures lining their walls and all of these babies were born shortly after eating their restaurant’s eggplant parmesan dish. The secret to their recipe may lie in the ingredients. Basil and oregano contain properties that may stimulate contractions. Does it work to bring on labor? Of course, we can’t say for sure, but the worst that can happen from trying this recipe is that you will have eaten a yummy meal but still be pregnant. It definitely beats some of the other natural tricks like drinking icky castor oil.
Want to try Scalini’s famous eggplant parmesan recipe? Here’s how to make it.
Eggplant Parmesan Recipe
3 medium size eggplants
1 cup of flour
6 eggs, beaten
4 cups fine Italian seasoned bread crumbs
8 cups of marinara sauce (see recipe below)
1/2 cup of grated Romano cheese
1/2 cup of grated Parmesan cheese
1/2 lbs of mozzarella cheese shredded
2 cups of ricotta cheese
Peel the eggplants (optional) and slice them into ¼ inch slices. Using paper towels, press on the eggplant slices to get rid of any extra moisture. Salt and set them aside.
Preheat oven to 375 degrees.
Take your eggplant slices and lightly cover them with flour. Dip them in eggs and then in bread crumbs. Saute your eggplant slices in oil until both sides are golden brown.
In a baking pan place a layer of eggplant slices and cover with sauce then ricotta, Parmesan and Romano cheese. Continue layering the eggplant, sauce and cheese and end with a last layer of cheese. Cover with mozzarella cheese and bake in preheated oven for 25 to 35 minutes or until golden brown.
Eggplant Parmesan Marinara Sauce
2 tablespoons of chopped garlic
3 tablespoons of olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup onions chopped
1/2 cup of fresh chopped parsley
1 teaspoon of oregano
1 teaspoon of crushed red pepper
1/8 cup of fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary
One teaspoon salt
One teaspoon black pepper
Saute onions and garlic in olive oil in a large sauce pan. Add your tomatoes and cook on medium high until sauce begins to boil. Reduce heat to low. Then add the rest of your ingredients. Cover sauce and simmer for about an hour.