Combining turkey and an eggplant tomato sauce makes a hearty, flavourful combination. A little Asiago cheese goes a long way in this dish.
Ingredients
- 3/4 cup (175 mL) Dry breadcrumbs
- 2 tbsp (25 mL) Fresbly grated Parmesan cheese
- 1/4 tsp (1 mL) Each salt, pepper and dried basil
- 2 Egg whites
- 1 lb (500 g) Turkey scaloppine
- 2 tsp (10 mL) Olive oil
- 2 tsp (10 mL) Butter
- 1/2 cup (125 mL) Shredded Asiago cheese
- Eggplant Tomato Sauce:
- 1 Eggplant
- 1 tbsp (15 mL) Olive oil 1 Onion, chopped
- 1 Onion, chopped
- 2 Cloves garlic, minced
- 1 Can (28 oz/796 mL) stewed tomatoes
- 1 tsp (5 mL) Dried basil
- 3/4 tsp (4 mL) Granulated sugar
- 1/2 tsp (2 mL) Dned oregano
- 1/4 tsp (1 mL) Pepper
Steps
- 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 both sides. In large nonstick skillet, beat 1 tsp (5 mL) 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 (2.5 L) casserole dish; arrange turkey in single layer over sauce. Sprinkle with cheese. Cover with foil. Bake, covered, in 350°F (180°C) 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.
