Eggplant Parmesan and babies

Evidently in Atlanta, there is a restaurant that's famous for pregnant ladies going into labor after eating their Eggplant Parmesan. Well, I suppose it didn't work for my poor daughter-in-law who's now 2 days overdue. That doesn't sound like much - but this pregnancy has been a really crazy roller coaster. About six weeks ago, the Drs. were sure that baby Molly Rose was coming within just a few days. Luckily, that didn't happen. But now her poor mother is MORE than ready. Last night my son took her out for said dinner, but since I haven't heard any "news" yet, I guess it didn't work! Well, we have been assured that she will be induced this coming Wednesday. We're flying down on Thursday evening for a long weekend. Can't wait to meet "Miss Molly". (even if she does take her sweet time!)

I can share a really good recipe for this dish that was given to me by my husband's brother in law. He was over in Greece a couple of years ago and turned on the t.v. -- started watching a cooking show. He couldn't understand a word they were saying, but learned to make the dish simply by watching. He's eating gluten free - so the lack of breading in this recipe caught his eye and it's become a family favorite.

Slice (about 1/2 in.)and skin eggplant. 1 large or several small. Soak for 20 minutes or salt and let the bitter juices drain (he didn't tell me this, but I've learned it from other recipes). Lightly brown on both sides in olive oil at med/low temp. Layer in 9x11 pan - 1-15 oz. can diced tomatoes - browned eggplant - 2nd can diced tomatoes -- season with Greek or Italian seasonings - salt & pepper. Cover top with grated parmesan cheese. Cook at 350 degrees for @ 1 hour. It's even better the second day (if you can wait that long).

Might not induce labor, but it's a great recipe and really simple too.

See ya - hopefully with baby news soon!