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Scalini's Eggplant Parmesan | www.tasteandtellblog.com

If you’ve got children – you’ve mostly likely been there.  Those last few weeks of pregnancy before that baby joins your world.  I know that every pregnancy is different, but I’m pretty sure that for the majority of us, that last week or two is filled with backaches, swelling, anticipation, and general uncomfortable-ness.  You are watching every little thing your body does, wondering – is today the day?  And if you are like me, as each day passes, you are frustrated and eager for the pregnancy to be over.  Don’t get me wrong – I actually like being pregnant.  I love knowing that a little baby is growing inside of me and I love feeling the little kicks and stretches.  But by the last few weeks, I’m definitely ready to not be pregnant anymore!!

I remember with my daughter, I found all kinds of natural induction methods, and I tried many of them.  I think I ate 2 whole pineapples over the course of 3 days.  But alas, she came a few days after her due date.  This time around, I think I was even more eager for the end of my pregnancy.  I was talking to a girl from my church, who mentioned that she was given this recipe as a way to induce a pregnancy.  I had her email it to me, and after doing a little search online, I found out that this recipe has been used by many women!  It comes from a restaurant in Georgia.  The restaurant – Scalini’s – claims that this eggplant parmesan will put a woman into labor within 48 hours.  In fact, they guarantee it – saying that if you are at your due date and you don’t go into labor within 2 days, you will get a free meal.  They claim that it has worked for well over 300 women.

Upon reading this, I thought it was worth a try!  It took 3 grocery stores for me to even find an eggplant, and this recipe was a little more labor intensive than any of the other cooking I was doing – but I was desperate.  Did it work?  Well, I didn’t go into labor in 48 hours.  But then again, I wasn’t even at my due date when I tried it.  But it was so delicious – so it wasn’t all a waste!!  In fact, I would totally make this again, even without trying to induce labor!!


Scalini’s Eggplant Parmesan

3 medium sized eggplants
1 cup flour
6 eggs, lightly beaten
4 cups fine Italian breadcrumbs, seasoned
olive oil for sauteing
8 cups marinara sauce (recipe follows)
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1/2 pound mozzarella, shredded
2 cups ricotta cheese

After you wash the eggplant, slice them into ¼ inch thick slices. You may choose to peel the eggplant before you slice it, however you may want to leave the skin on since the skin 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. This will drain the excess moisture. Let them set for about an hour.

Working with one slice of eggplant at t time, dust with flour, then dip in beaten eggs, then coat well with bread crumbs. Saute 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 an 1/8th inch from the top. Cover with shredded mozzarella cheese and bake for 25 min in 375 degree oven. Let set for 10 min before serving.

Scalini’s Marinara Sauce:

2 Tbsp chopped garlic
3 Tbsp olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup onions chopped
½ cup fresh chopped parsley
1 tsp oregano
1 tsp crushed red pepper
⅛ cup fresh chopped sweet basil
pinch of thyme
pinch of rosemary
1 tsp salt
1 tsp black pepper

Lightly saute the onions in olive oil in large pot for a few minutes. Add garlic and saute another minute. Add tomatoes and bring sauce to boil. Then turn heat to low. Add remaining ingredients, stir, cover and let simmer one hour, stirring occasionally.

 

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13 Responses to Scalini’s Eggplant Parmesan

  1. Rachel @ Baked by Rachel says:

    I'm honestly not a big veggie fan but my vegetarian brother would probably love this. I'm always looking for ideas to make for him when we're having family gatherings. Thanks for the recipe!

  2. Rosa's Yummy Yums says:

    That looks so scrummy! I really have to try making eggplant parmesan…

    Cheers,

    Rosa

  3. Joanne says:

    Haha that is the best reason I've ever heard to eat eggplant parm! I love the stuff and this recipe truly sounds like a winner! I guess just make sure not to eat it until you're sure you can safely give birth…def not until the end of the third trimester!

  4. Miss Meat and Potatoes says:

    Oh you poor thing! I wish you a safe, healthy labor very soon!! Can't believe you mustered the energy to post this lovely recipe but I'm so glad you did! Love the myth that accompanies it as well.

  5. Jennifurla says:

    looks great! I loved my whole pregnancy, up till the very end. I just loved that belly!

  6. Kim says:

    I always though eggplant was a fairly common veggie, but I have lots of trouble finding it too. Strange, eh?

    This looks absolutely delicious!

  7. kat says:

    I think there are rumored dishes like that in every city. I'm trying to remember what the one was in San Francisco, I just know it was something spicy

  8. Veeda says:

    Alright Deborah. You've convinced me. I'll be trying this in the next few weeks — we'll see if this famous eggplant parmesan works on me!

  9. Monet says:

    We love eggplant parmesan at my house…and I love the folk lore associated with one of my favorite dishes. Even though I have a heavy hear tonight, I find joy in reading your words and seeing your photographs. Thank you for sharing your thoughts and your creativity with me. I hope you have a blessed end to your week…and I hope baby is here soon!

  10. grace says:

    what an interesting and amusing history! i'll have to keep this one in mind, as i'm the type of impatient person who'll probably go crazy waiting for a baby to make her exit. :)

  11. hungryhealthyhilary.com says:

    Wow this looks YUMMY! I am nowhere near being pregnant, but I would definitely eat this any time!

  12. Jey says:

    Ha! I don't live anywhere near a Scalini's, but had heard of their "Eggplant Babies" so I made this a few days before my due date in hopes of inducing labor. It didn't do the trick for me (I was 2 days late… spicy thai food helped though!), but it was delicious!!

    Thanks for bringing back that memory for me. Your version looks delicious.

  13. Andrea says:

    Just made this for my daughter who is 15 days past her due date…sure hope it works!!

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