Description
This famous Labor Inducing Eggplant Parmesan (Scalini’s authentic recipe) has gained a legendary reputation for encouraging labor in expectant mothers! Layers of golden-fried eggplant, rich marinara, creamy ricotta, and gooey mozzarella are baked to bubbly perfection. Even if you’re not waiting on baby, it’s still one of the most delicious and comforting Italian-American dishes you’ll ever make.
Ingredients
Scale
- 2–3 medium eggplants
- 1 cup flour
- 6 eggs, beaten
- 4 cups fine Italian bread crumbs, seasoned
- Olive oil, for sautéing
- 8 cups marinara sauce (see recipe below)
- 1/2 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 lb mozzarella cheese, shredded
- 2 cups ricotta cheese
For the Marinara Sauce:
- 2 tbsp chopped garlic
- 3 tbsp olive oil
- 8 cups chopped tomatoes (fresh or canned)
- 1 cup chopped onion
- 1/2 cup fresh parsley, chopped
- 1 tsp oregano
- 1 tsp crushed red pepper
- 1/8 cup fresh basil, chopped
- Pinch of thyme
- Pinch of rosemary
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Prepare the marinara: Heat olive oil in a large saucepan over medium heat. Sauté garlic and onions until fragrant. Add tomatoes, parsley, oregano, crushed red pepper, basil, thyme, rosemary, salt, and black pepper. Simmer uncovered for 1 hour, stirring occasionally, until rich and flavorful.
- Prepare the eggplant: Slice eggplants into 1/4-inch rounds. Dredge each slice in flour, dip into beaten eggs, and coat in bread crumbs.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.
- Assemble the casserole: Preheat oven to 375°F (190°C). Spread a thin layer of marinara in a large baking dish. Layer fried eggplant slices, followed by ricotta, mozzarella, Romano, Parmesan, and more marinara. Repeat layers until ingredients are used, finishing with sauce and cheese on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until the top is bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- This recipe is famously linked to Scalini’s Italian restaurant in Georgia, where many expectant mothers have claimed it helped induce labor.
- Even without its reputation, it’s an incredible eggplant parmesan that’s rich, hearty, and perfect for feeding a family.
- Serve with garlic bread and a crisp green salad for a complete meal.
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 480
- Sugar: 10g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 115mg
Keywords: Labor inducing eggplant parmesan, Scalini’s eggplant parmesan recipe, authentic Italian eggplant parmesan, eggplant casserole