So I have my cue! Another tomato recipe it is…though a day late.
Last week Ruth and I had a girls night out. We enjoyed a great evening of tie-dyeing, eating, and visiting with a few other ladies at our friend Heather’s house. It was so much fun! Heather made a scrumptious eggplant parmesan. I’ve never before in my life eaten such a dish. It was to live for! Of course I had to ask her for the recipe. She said she got it online, and proceded to unfold a story that went with it.
Down in Cobb County, GA there’s an Italian restaurant named Scalini’s. There they serve a legendary eggplant parmigiana. Amazed? Not yet? But wait till I tell you why this entree is legendary. Almost 300 baby pictures adorn the walls of Scalini’s restaurant. “Eggplant babies” they’re called. Nicknamed for the the dish that their mothers ate just a short while before welcoming them into the world. For more than twenty years, pregnant women have gone to Scalini’s and ordered eggplant parmisan, in hopes of encouraging their babies to be born! The restaurant claims their dish is “guaranteed” to induce labor. If it doesn’t work within 48 hours, they promise the expectant mommies a gift certificate for another meal.
Pretty cool, right? Oh, and did I mention that this eggplant parmesan is also crazy delicious!
Eggplant Parmigiana Alla Scalini’s
- 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
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
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
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.