Showing posts with label casserole for a crowd. Show all posts
Showing posts with label casserole for a crowd. Show all posts

Thursday, October 22, 2015

Eggplant Parmesan, Delicious and Lower Sodium #recipe @LucyBurdette

LUCY BURDETTE: I have made eggplant Parmesan before, but not in a lower salt version. And I would not order it in a restaurant now, because I know the cheese and sauce are loaded with sodium! But we had a few gorgeous purple eggplants in the garden, along with some lovely green peppers, and they were all calling to me.

One of the things I'm learning with my new way of eating is always read the package labels. Then you can make healthier choices, without punishing yourself!


16 ounces fresh mozzarella (85 mg sodium per ounce)
Six green or banana peppers, sliced
One large onion, thinly sliced

 Two large purple eggplants
Two jars spaghetti sauce (I used one Francesco Rinaldi no salt, and one Classico spicy red pepper), 40 mg sodium per 1/2 cup for the FR and 310 mg of sodium per 1/2 cup for the Classico
Grated fresh Parmesan cheese
Unsalted breadcrumbs

If this seems like too much to do in one day, you can bake the eggplant ahead of time and refrigerate until the next day.

Peel the eggplant and slice it into rounds. Dip each round into a saucer of milk and then into a saucer of breadcrumbs and place on a greased cookie tray. Bake the eggplant for about 25 minutes until soft and beginning to brown.

Sauté the onions and peppers in olive oil until soft.

Grate the fresh mozzarella.

Now you are ready for assembly. Pour half of each sauce in the bottom of a greased 9 x 13 pan. Layer in the eggplant, followed by onions and peppers, topped by mozzarella. Repeat the layers until all the ingredients are used, ending with cheese. Sprinkle the grated Parmesan over the top. 

Now bake the eggplant casserole at 3:50 for half an hour covered with foil. Remove the foil and bake another 15 minutes until cheese is melted and browning and sauce is bubbling.

May be served with Italian bread and a green salad or other green vegetable. This makes a huge tray of eggplant that serves 6-8 easily. And it was truly good, with the veggies all melting together with the cheese...

Note: although dried shredded mozzarella in a bag is easier, it contains 170 mg of sodium per ounce and is not as tasty as the fresh.

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Thursday, August 13, 2015

Massive Tray of Stuffed Shells for a Crowd #recipe @LucyBurdette

LUCY BURDETTE: My husband comes from a biiiggg family. So a casual get-together can grow from four people to fifteen in the blink of an eye. That happened a couple of weeks ago when we went to Maine to celebrate my mother-in-law's 102nd birthday. (I know isn't she amazing?)

I'm aware, as I write the Key West mysteries, that Hayley makes cooking for a group--on the spur of the moment--look so easy! And to be truthful, I'm not quite the kitchen whiz that she is.

But this is really a recipe you can whip up in a couple of hours and pop into the oven at the last minute. So if you're responsible for dinner, and Hayley doesn't step in, you will need a recipe like this which is tasty, but expands to fill a crowd. Here it is, my recipe for a massive tray of stuffed shells:


2 12 ounce packages large shells
Two 32 oz jars marinara sauce (your choice)
16 ounces frozen chopped spinach, thawed and drained
32 ounces ricotta cheese
2 cups shredded mozzarella
 1 cup shredded Parmesan/Romano/asiago cheese

Cook the shells as directed on the package. Drain and spread them out on a sheet pan to cool. 

Squeeze the thawed spinach dry. Mix the cheeses and the spinach well in a large bowl. 

Oil a large pan--I used my turkey pan. Dump the sauce in the pan. Stuff each shell with a heaping tablespoon of the cheese mixture, and dredge them in the marinara sauce. Sprinkle more shredded cheese on top. 

Bake at 350 until bubbly, about 40 minutes. Serve with good bread, a big green salad, and maybe some corn on the cob.

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