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1-Pot: Cheesy Turkey Casserole

Ingredients :
3/4	cup	Dry bread crumbs
2	tbl	Parmesan, freshly grated
1/4	tsp	Salt
1/4	tsp	Pepper
1/4	tsp	Dried basil
2	x	Egg whites
1	lb	Turkey scaloppine
2	tsp	Olive oil
2	tsp	Butter
1/2	cup	Asiago cheese, shredded
EGGPLANT TOMATO SAUCE
1	x	Eggplant
1	tbl	Olive oil
1	x	Onion, chopped
2	x	Garlic cloves, minced
28	oz	Canned stewed tomatoes
1	tsp	Dried basil
3/4	tsp	Granulated sugar
1/2	tsp	Dried oregano
1/4	tsp	Pepper

How to cook :

Eggplant Tomato Sauce: Peel and chop eggplant.
In heavy saucepan, heat oil over medium heat; cook eggplant, onion and garlic, stirring, for about 5 minutes or until softened.
Add tomatoes, mashing with fork, basil, sugar, oregano and pepper; bring to boil.
Reduce heat; simmer, stirring occasionally, for about 15 minutes or until thickened.
[Sauce can be made ahead, covered and refrigerated for up to 3 days.
]In bowl, combine bread crumbs, Parmesan, salt, pepper and basil.
In separate bowl, whisk egg whites.
cut turkey into serving-size portions; dip into egg whites, then into crumb mixture to coat on both sides.
In large nonstick skillet, heat 1 ts each of the oil and butter over medium-high heat; cook turkey in batches, adding remaining butter and oil as necessary, for 4 minutes or until browned on both sides.
Pour sauce into shallow 10-cup casserole dish; arrange turkey in single layer over sauce.
Sprinkle with cheese.
Cover with foil. Bake, covered, in 350F 180C oven for about 25 minutes or until turkey is tender and sauce is bubbly.
Remove foil; broil for 2 minutes or until cheese is bubbly.
carbohydrate, high source fibre, excellent source iron, calciumKitchen.

Tags : Poultry Casseroles Canadian Canada North American