Comfort Food for Mothers  by Dale Bernucca 

There are many suggestions we can find to encourage labor.  Veterans and new mothers alike have fun with some ideas but some ideas bring up more questions.  One of my favorites is eggplant parmigiana.  Some articles on eggplant state that a component of eggplant is similar to human prostaglandin and the form that it is in is readily absorbed and can ripen the cervix triggering contractions.  Not quite true.  Our bodies would need to convert the prostaglandin-like hormones in plants into a substance the human body can use.  Still other articles state that it is the oregano and basil that can stimulate contractions.  This last statement I'm sure has evolved from erroneously reported information that oregano and basil are contraindicated in labor. 

My first response is to consider the joy of home cooked Italian meals by Italian mothers for their Italian daughters fragrant with garlic, fresh basil and oregano.  Herbs and essential oils are sometimes suggested for labor.  I use my own aromatherapy blends in labor and the last statement above has prompted many a mother of mine to ask for more clarification on the safety of herbs and essential oils. 

One reason stated why some the oils noted here are reported to be unsafe in pregnancy is if they contain d-pulegone.  Pulegone is a chemical found in pennyroyal that is also reported as contraindicated in pregnancy.  This component is reported to cause mild activity in isolated animal uterine muscle but no greater activity than that caused by making love which couples have not been advised against in pregnancy barring high-risk situations.  However, pulegone is also a food additive (G.J.A. Speijers in Section on Public Health, Centre for Substances and Risk Assessment, National Institute of Public Health and the Environment, Bilthoven, Netherlands).  It is used in some mint confections.  Mint is a popular home remedy for nausea in pregnancy!  The essential oils of pennyroyal, basil and oregano, which are highly concentrated forms of the plants. One is advised never to ingest these (nor any other oils).  In cooking, we are using the herbs not the oils. 

If you're very near your due date and/or show other signs of labor why not try a hot eggplant parmigiana made with love?  It's a delicious and nutritious dish that's also great comfort food!!

Eggplant Parmigiana Alla Scalini's
Ingredients:

• 3 medium sized eggplants
• 1 cup flour
• 6 eggs, beaten
• 4 cups fine Italian bread crumbs, seasoned
• Olive oil for sautéing
• 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

Directions:

1. After you wash the eggplant, slice them into ¼-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. Sauté 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 serving.


Scalini's Marinara Sauce
Ingredients:

• 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


Directions:

1. Lightly sauté the onions in olive oil in large pot for a few minutes.

2. Add garlic and sauté 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.

Recipe courtesy of John Bogino, Scalini's Italian Restaurant, Smyrna, Ga. (scalinis.com)

Copyright 2005, Dale Bernucca.  Dale is very fond of her much loved Italian neighborhood in Brooklyn, NY.  She is an independent natural birth educator and labor assistant of six years.  www.independentchildbirth.com