For more than twenty years, women have gone to Scalini's Italian restaurant in Cobb County, Georgia, with one thing on their minds: To go into labour! They always order the Eggplant Parmesan, which so far has helped encourage more than 300 babies to come into the world within 48 hours of their mum eating the meal.
The restaurant promises results within two days. If you haven't had your baby by then, expectant mums get a gift certificate for another try.
If it doesn't work, sorry, there's no gift certificate - but you can use the recipe again, absolutely free of charge! (For best results, don't try it until your due date).
Eggplant Parmesan alla Scalini's Ingredients: 3 medium size eggplants, 1 cup of flour, 4 eggs beaten, 4 cups fine Italian bread crumbs, seasoned olive oil for sautéing, 8 cups of marinara sauce* (purchased or prepared as below), 1/2 cup of grated Romano cheese, 1/2 cup of grated Parmesan cheese, 180g of mozzarella cheese shredded, 2 cups of ricotta cheese.
Instructions: After washing the eggplant, slice into 1/4 inch thick slices. You may choose to peel the eggplant before you slice it, however you may 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 down with something heavy. This will drain the excess moisture. Let the slices set for about an hour.
Working with one slice of eggplant at a time, dust with flour, then dip in beaten eggs and coat well with bread crumbs. 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 an 1/8 inch from the top. Cover with shredded mozzarella cheese and bake for 25 minutes in 190 C degree oven. Let set for 10 minutes before serving.
Scalini's Marinara Sauce 2 tablespoons chopped garlic, 3 tablespoons olive oil, 8 cups chopped tomatoes (fresh or canned), 1 cup chopped onions, 1/2 cup fresh chopped parsley, 1 tsp oregano, 1 tsp crushed red pepper, 1/8 cup fresh chopped sweet basil, pinch of thyme, pinch of rosemary, 1tsp salt, 1tsp black pepper.
Lightly sauté the onions in olive oil in large pot for a few minutes. Add garlic and sauté for another minute. Add tomatoes and bring sauce to boil, then turn heat to low. Add remaining ingredients, stir, cover and simmer for one hour, stirring occasionally.
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