I am doing research today on all things labor and I found this recipe on ABC news about this labor inducing eggplant parmesan recipe that claims when pregnant women eat it they go into labor with in 48 hours … Worth a try !! Worse thing that can happen you have a super yummy meal 😉
“Nearly 300 baby pictures decorate Scalini’s old-fashioned Italian restaurant in Cobb County, Ga.
All of the babies pictured on the Italian restaurant wall were born after their mothers ate the Scalini’s eggplant parmigiana. The $9.95 plate of breaded eggplant smothered in cheese and thick marinara sauce is “guaranteed” to induce labor, the restaurant claims.
The eggplant legend began not long after the restaurant opened 23 years ago .
To date, more than 300 of the pregnant women customers who ordered the eggplant have given birth within 48 hours, and the restaurant dubs them the “eggplant babies.” – Good morning America
Eggplant labor inducing parmasen
3 medium sized eggplants
1 cup flour
6 eggs, beaten
4 cups fine Italian bread crumbs (seasoned)
Olive oil, for sautéing
8 cups marinara sauce (recipe below)
1/2 cup Romano cheese (grated)
1/2 cup Parmesan cheese (grated)
1 1/2 pounds mozzarella cheese (shredded)
2 cups ricotta cheese
Scalini’s Marinara Sauce
2 Tablespoons garlic, chopped
3 Tablespoons olive oil
8 cups tomatoes (fresh or canned), chopped
1 cup onions, chopped
1/2 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon crushed red pepper
1/8 cup fresh sweet basil, chopped
1 teaspoon salt
1 teaspoon black pepper
After you wash the eggplant, slice them into 1/4 inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.
Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.
Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs. Sauté in preheated olive oil on both sides until golden brown.
In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.
Scalini’s Marinara Sauce
Lightly sauté the onions in olive oil in large pot for a few minutes.
Add garlic and sauté another minute. Add tomatoes and bring sauce to a boil, then turn heat low. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.
Recipe courtesy of John Bogino, Scalini’s Italian Restaurant, Smyrna, Ga. (scalinis.com)