Wednesday, March 17, 2010

Could it be true!? A guarantee!?

According to both the owners of the Italian restaurant, Scalini's, in Cobb County, Georgia AND my girlfriends at work, this recipe for eggplant parmigiana is guaranteed to induce labor. To date, Scalini's owners claim that 300 women, in the past 23 years of business, have given birth within 48 hours of consuming this delicious meal smothered in cheese and marinara sauce.

So is this a sure bet? Could this be the answer for the poor women of this world that are tired of wobbling when they walk, sleeping on their side, not being able to give themselves a pedicure or the worst of all-not being able to go for an afternoon run? Or maybe I'm just hoping that this is a sure bet for inducing labor for myself because of the mentioned annoyances...?

Technically, our little girl won't be 'full-term' until week 37-tomorrow I will be a week shy at 36 weeks (9 months!). But don't kid yourself, if we aren't holding Knox Leon Jolie-Pitt's future wife in our hands in 2 weeks, I will be testing this Italian hypothesis, along with any other suggestions you might have. And if this hypothesis doesn't prove true, at least we had a darn good meal out of it! Let's get to cooking my friends!!!

  • 3 medium sized eggplants
  • 1 cup flour
  • 6 eggs, beaten
  • 4 cups fine Italian bread crumbs, seasoned
  • Olive oil for sauteing
  • 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 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.

    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. Saute 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


  • 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 saute the onions in olive oil in large pot for a few minutes.

    2. Add garlic and saute 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

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