We have a restaurant in Atlanta that has become famous for the Labor Inducing Eggplant Parmesan (or so they say). Here's an article.
Labor Inducing Eggplant Parmesan
One of the methods of self-inducing labor that's been sweeping the internet in recent years is the myth that eggplant will send you into labor. This myth started when a news story began circulating the country about a restaurant in GA, named Scalini's. Apparently over 300 babies have been born in the past 23 years, within 48 hours after their mothers had eaten Scalini's eggplant parmegiana.
The interesting part is, it may just be that the dish causes the women to go into labor, but it's not the eggplant that does the inducing. The herbs Oregano and Basil have properties that may cause contractions, though it is not yet known how or in what quantities. This is why, in alternative health circles, these herbs and essential oils are to be avoided whenever possible during pregnancy.
Actually, just found the recipe....
Eggplant Parmigiana Alla Scalini's
Ingredients:
3 medium sized eggplants
1 cup flour
6 eggs, beaten
4 cups fine Italian bread crumbs, seasoned
Olive oil for sautéing
8 cups of marinara sauce (recipe below)
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 1/2 pounds of mozzarella cheese, shredded
2 cups of ricotta cheese
Directions:
1. 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 it contains a lot of vitamins.
2. 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.
3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.
4. Sauté in preheated olive oil on both sides until golden brown.
5. 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
Ingredients:
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 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
Directions:
1. Lightly sauté the onions in olive oil in large pot for a few minutes.
2. Add garlic and sauté another minute.
3. Add tomatoes and bring sauce to a boil, then turn heat low.
4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.