| 34 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 |
| | 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, calcium | | Kitchen |
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