Healthy Eggplant Parmesan for Labor Induction

When you’re eagerly awaiting the arrival of your little one and those last few days of pregnancy feel endless, finding natural ways to kickstart labor is on every expecting mom’s mind. Between walking countless laps around the neighborhood and bouncing on exercise balls, the search for that magic solution can be pretty overwhelming – especially when you’re already uncomfortable and ready to meet your baby.

That’s where this eggplant parmesan recipe comes in: it’s a comforting, satisfying dish that’s become popular among moms-to-be, combining classic Italian flavors with what some believe to be labor-inducing properties. Plus, even if it doesn’t speed things along, you’ll still end up with a delicious meal that’s perfect for these final days of nesting.

What Kind of Eggplant Should I Use?

For eggplant parmesan, the classic Italian or Globe eggplant is your best bet – they’re those big, deep purple ones you commonly see at the grocery store. When picking your eggplants, look for ones that feel heavy for their size and have smooth, shiny skin without any soft spots. The smaller to medium-sized ones (about 4-6 inches across) are usually your best choice since they tend to have fewer seeds and are less bitter than the really large ones. Give the eggplant a gentle squeeze – if it springs back, it’s good to go, but if your finger leaves an indent, it’s probably overripe. Fresh eggplants should feel firm but not hard as a rock.

Options for Substitutions

This classic Italian dish has several ingredients that can be swapped if needed:

• Eggplant: While eggplant is the star here and can’t really be substituted for the same dish, you can use either Italian or globe eggplants. If you’re worried about bitterness, choose smaller, younger eggplants.
• Breadcrumbs: Regular breadcrumbs work fine – just add Italian seasonings yourself. You can also make your own by processing day-old bread, or use panko for extra crunch. Gluten-free breadcrumbs work too!
• Cheese varieties: For Romano, you can use extra Parmesan. For ricotta, you can strain cottage cheese as a substitute. Mozzarella can be replaced with provolone or fontina.
• Fresh herbs: If you don’t have fresh herbs, use dried ones but reduce the amount by two-thirds (1 tablespoon fresh = 1 teaspoon dried).
• Eggs: For a vegan version, try using a mixture of plant milk and cornstarch (2 tablespoons cornstarch + 1/3 cup plant milk = 1 egg).
• Fresh tomatoes: Canned whole or crushed tomatoes work perfectly fine in the marinara sauce. Just drain excess liquid if using canned.

Watch Out for These Mistakes While Cooking

The biggest challenge when making eggplant parmesan is ending up with soggy, oil-soaked eggplant slices – to prevent this, salt your eggplant slices and let them sit for 30-45 minutes to draw out excess moisture, then pat them completely dry before breading. Another common mistake is skipping the proper breading sequence: always go flour first, then egg, then breadcrumbs, making sure each slice is evenly coated for that perfect crispy crust. When frying the eggplant, maintain your oil temperature around 350°F – too hot and they’ll burn before cooking through, too cool and they’ll absorb too much oil. For the best layering results, let your marinara sauce cool slightly before assembling, and don’t overload each layer with cheese, as this can make the dish too heavy and greasy. Finally, allow the finished dish to rest for 15-20 minutes before serving – this helps the layers set and makes for cleaner, easier serving.

What to Serve With Eggplant Parmesan?

This hearty Italian dish pairs perfectly with a simple side of al dente spaghetti or angel hair pasta tossed in a bit of olive oil and garlic. If you’re looking to add some greens, a crisp Caesar salad or some sautéed broccoli rabe with garlic makes for a nice contrast to the rich, cheesy eggplant. I love serving some warm, crusty Italian bread on the side to soak up any extra sauce – and trust me, you’ll want to catch every drop of that marinara! For a complete Italian dinner experience, you might want to start with a light antipasto platter of olives, cured meats, and marinated vegetables to balance out the meal.

Storage Instructions

Keep Fresh: Your eggplant parmesan will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! Just make sure it’s completely cooled before storing to keep the breading from getting too soft.

Freeze: This dish freezes really well! You can freeze it either before or after baking. If freezing before baking, assemble in a freezer-safe dish, wrap tightly with foil, and freeze for up to 3 months. For leftovers, portion them into containers and freeze for up to 2 months.

Reheat: To warm up refrigerated leftovers, pop them in the oven at 350°F for about 15-20 minutes until heated through. If reheating from frozen, let it thaw overnight in the fridge first. For the best texture, reheat in the oven rather than the microwave – this helps keep the breading from getting soggy.

Preparation Time	60-90 minutes
Cooking Time	25-70 minutes
Total Time	85-160 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 130-150 g
• Fat: 210-240 g
• Carbohydrates: 310-350 g

Ingredients

• 2-3 medium eggplants
• 1 cup flour
• 6 eggs, whisked
• 4 cups seasoned fine italian bread crumbs
• Olive oil for sautéing
• 8 cups marinara sauce (recipe provided)
• 1/2 cup grated romano cheese
• 1/2 cup grated parmesan cheese
• 1/2 pound shredded mozzarella cheese
• 2 cups ricotta cheese
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 8 cups chopped tomatoes (either fresh or canned)
• 1 cup chopped onions
• 1/2 cup chopped fresh parsley
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1/8 cup chopped fresh basil
• Pinch of thyme
• Pinch of rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper

Step 1: Prepare the Eggplant

Start by washing the eggplant thoroughly.

Slice the eggplant into 1/4 inch thick slices, leaving the skin on for added texture and flavor.

Arrange the eggplant slices on a layer of paper towels and sprinkle lightly with salt to help draw out moisture.

Cover the slices with another layer of paper towels and place a heavy object on top to press the eggplants gently.

Let them sit for about an hour to effectively drain excess moisture.

Step 2: Make the Marinara Sauce

While the eggplants are sitting, begin the marinara sauce.

In a large pot, lightly sauté onions in olive oil for a few minutes until translucent.

Add garlic to the pot and sauté for an additional minute, releasing the aroma.

Stir in tomatoes and bring the sauce to a boil.

Once boiling, reduce the heat to low and add any remaining ingredients you prefer.

Cover the pot and let the sauce simmer for one hour, stirring occasionally to prevent sticking.

Turn off the heat after one hour of simmering.

Step 3: Bread and Sauté the Eggplant

After the eggplants have set for an hour and are properly drained, work with one slice at a time.

Begin by dusting each slice with flour, then dip into beaten eggs, and finally coat well with bread crumbs.

Preheat olive oil in a skillet and sauté each coated eggplant slice until they are golden brown on both sides.

Let the slices drain on paper towels after sautéing.

Step 4: Layer and Assemble

Preheat your oven to 375°F (190°C).

In a baking dish, start with a layer of marinara sauce as the base, followed by a layer of the prepared eggplant slices.

Continue to layer with ricotta cheese, parmesan cheese, and Romano cheese.

Repeat the alternating layers until the baking dish is filled to about 1/8 inch from the top.

Step 5: Bake and Serve

Finish by covering the top with shredded mozzarella cheese.

Place the assembled dish in the preheated oven and bake for 25 minutes, or until the cheese is bubbly and golden.

Allow the dish to set for 10 minutes after removing it from the oven.

Serve warm and enjoy the flavors of your homemade eggplant parmesan.