Ingredients:
3/4 cup Dry bread crumbs
2 tbsp Parmesan, freshly grated
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Dried basil
2 Egg whites
1 lb Turkey scaloppine
2 tsp Olive oil
2 tsp Butter
1/2 cup Asiago cheese, shredded
EGGPLANT TOMATO SAUCE
1 Eggplant
1 tbsp Olive oil
1 Onion, chopped
2 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
Instructions:
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.
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
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Converted by MC_Buster.
Servings: 4
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