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 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.
4 servings for $16.01CDN [Nov 95]
Per Serving: about 440 calories, 39 g protein, 15 g fat, 39 g carbohydrate, high source fibre, excellent source iron, calcium
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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