Our Classic Eggplant Parmesan Recipe Is A (Worthwhile!) Labor Of love (2024)

FAQs

Does eggplant parmesan really induce labor? ›

There is even a wall in the restaurant with photos of “Eggplant Babies” and testimonials on their website! While the urban legend states this recipe will induce labor and there is no real scientific proof, the idea can be a fun thing to talk about and defiantly something to enjoy.

This, say some, is the magic part: two cloves of garlic, tomatoes, onions, and olive oil with spices galore (parsley, oregano, crushed red peppers, basil, thyme, and rosemary). Bake for 25 minutes in a 375 degree oven and then dig right in.

If you are going to make eggplant parmesan for the purpose of freezing it, there is some cooking involved beforehand. The idea is to cook your tomato sauce and eggplant before freezing it. By freezing it, you will be preserving the freshness of the tomatoes and the rich flavor of the golden brown eggplant.

I scoured the internet for ways to trigger labour. And that's when I found it: the famous labour-inducing eggplant parmesan. I got the recipe online from Scalini's, an Italian restaurant in Cobb County, Georgia, whose eggplant parmesan is famous for sending hundreds of women into labour within 48 hours of eating it.

In a baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and romano cheeses, until you fill the baking dish. Cover with shredded mozzarella cheese. bake for 25 minutes in a preheated oven at 190 degrees Celsius. Let sit for 10 minutes before serving.

Please eat a light meal before you come in for your induction. This will give you some energy for your exciting day. Keeping it on the lighter side is important since you may experience some nausea during labor.

False. Evidence suggesting some foods, like spicy foods, pineapple and bananas may induce labor, is purely anecdotal. These foods may increase acid reflux – which is a common problem in the later stages of pregnancy – so you may want to avoid them.

It helps draw out moisture from the eggplant. You don't have to salt eggplant though, it depends on the texture your looking for. Salting gives it a more creamy texture when cooked and not salting helps the eggplant hold up and be a little firmer after cooked.

Though salting works when you want the eggplant to be creamy and tender — such as with parmigiana — in those cases where you want the eggplant to retain its shape and have a slightly firmer texture — such as ratatouille — you can skip it.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Why is my eggplant parm soggy? ›

A common mistake that leads to this mushy mess is using too much oil. Of course, you want to fry the slices, but they do not need to be deep fried. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce.

The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.

Eating eggplant to induce labor has not been studied, so there's no medical proof that it works.

Therefore, if pregnant women eat eggplant in a moderate amount, it is considered a very safe food to supplement nutrients during pregnancy.

Many scientists now believe that it is the baby who initiates the labor process. When all the baby's organs are fully mature and the baby is ready for life outside the uterus, he releases a small amount of a protein that initiates labor in the mother (Condon, Pancharatnam, Faust, & Mendelson, 2004).