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 more than 300 babies to come into the world within 48 hours of their mom eating the meal.
The restaurant promises results within two days. If you haven't had our baby by then, expectant moms get a gift certificate for another try. The chefs at Scalini's shared their recipe with us. 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
- 6 eggs, beaten
- 4 cups of fine Italian breadcrumbs, seasoned
- Olive oil for sautéing
- 8 cups of marinara sauce*
- 1/2 cup of grated Romano cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 lb of mozzarella cheese, shredded
- 2 cups of 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, 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. This will drain the excess moisture. Let them set for about an hour.
Working with one slice of eggplant at a time, dust them with flour, then dip in beaten eggs, then coat with breadcrumbs. Sauté in preheated olive oil on both sides until golden brown.
In a 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 a 375 degree oven. Let set for 10 minutes before serving.
Scalini's Marinara Sauce ingredients
- 2 tablespoons of chopped garlic
- 3 tablespoons of olive oil
- 8 cups of chopped tomatoes (fresh or tinned)
- 1 cup of chopped onions
- 1/2 cup of fresh chopped parsley
- 1 teaspoon of oregano
- 1 teaspoon of crushed red pepper
- 1/8 cup of fresh chopped sweet basil
- Pinch of thyme
- Pinch of rosemary
- One teaspoon of salt
- One teaspoon of black pepper
Lightly sauté the onions in olive oil in a 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 let simmer for one hour, stirring occasionally.