Sunday, September 23, 2012

labor inducing eggplant parmigiana

Since I am past my due date, I am willing to try just about anything to get this baby out. I am not miserable. I just don't want him to get get too big! I feel fine and the weather is a little cooler. McBoy just needs to know that for his mom's sake, he needs to come out before he is huge!

Some girls at work told me about this eggplant parmigiana that claims to put you in labor within 24 to 48 hours after eating it. We googled it and found it!  It is from Scalini's Italian Restaurant in Cobb County, Ga. I think the story aired on ABC in 2010 and 300 mothers claimed the dish put them in labor.

Kyle and I made our first homemade, from scratch Italian meal last night!

Here we go!

1st we made the sauce

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
Pinch thyme
Pinch rosemary
1 teaspoon salt
1 teaspoon black pepper

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.
Now time to make the rest!
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 above)
1/2 cup Romano cheese (grated)
1/2 cup Parmesan cheese (grated)
1 1/2 pounds mozzarella cheese (shredded)
2 cups ricotta cheese

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 top layer with shredded mozzarella cheese and bake for 25 minutes in a 375 degree oven.

Let sit for 10 minutes before serving.

We ended up using 2 large eggplants and canned tomatoes. It was AMAZING! We invited our friends Jeff and Jessica over to join us. Jessica is a labor and delivery nurse where I am delivering (hey, I wanted to be prepared)!  It has been 19 hours since my 1st helping. We shall see. Even if it doesn't work, Kyle and I had a good time making it and it was OH SO GOOD!

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