I whipped up this easy recipe to give the old wives’ tale a try: the-Eggplant-Parm-to-naturally-induce-labor one that many mamas have read about. And I went into labor 10 hours after eating it and gave birth 9 1/2 hours later. Who knows how much a part the egg plant parm played in the birth but it seems like it might have done the trick!
Simple Sauce ingredients:
- 2 16oz cans diced tomatoes with basil (if you don’t have the tomatoes with basil already then add an additional 2 tbsp of dried or fresh basil)
- 1 Tbsp dried basil
- 2 Tsp dried Oregano
- 1/2 Tsp black pepper
- 1/2 Diced white onion
- 1 Large minced garlic clove
Combine all ingredients in a medium sized pot and bring mixture to a slow boil. My husband prefers a less chunky sauce so after 20 minutes I use a hand blender to break up any larger pieces of tomato. Continue to cook the sauce down uncovered over medium heat, stirring occasionally until the sauce reaches desired consistency (longer cook time= thicker sauce).
Eggplant Parm Ingredients:
- 1 Large Eggplant
- 2 eggs, beaten
- 3/4 cup Panko Bread crumbs
- 3/4 cup flour
- 1 tbsp garlic powder
- 8 oz fresh mozzarella
- olive oil for pan frying
For the Eggplant Parm, select a large eggplant. Cut it into medallions about 1/2 to 3/4 inch thick.
Mix garlic powder with the flour and breadcrumbs.
Pour a thin coat of olive oil in a large frying pan and heat on medium- enough to lightly fry without splattering.
Coat medallions in the beaten egg and dip in the crumb mixture until covered. Place medallions in frying pan and pan fry covered on both sides, flipping every 5 minutes or until a crisp golden brown. **Do not overcook! Eggplant can be very delicate if cooked too long**
Place golden fried eggplant medallions on a baking sheet. Cover with slices of fresh mozzarella and broil in oven until the cheese is melted to preference. Cover with sauce and serve hot.
Enjoy! And if you are eating this with the hopes of bringing about labor, I wish you a speedy and beautiful delivery.