Cheesy Turkey Casserole

By The Canadian Living Test Kitchen

32 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
ca	440440 ca
pro	39 g39g pro
total fat	15 g15g total fat
carb	39 g39g carb

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 dry bread crumbs 3/4 3/4cup cupdry bread crumbs
2 tbsp freshly grated Parmesan cheese 2 2tbsp tbspfreshly grated Parmesan cheese
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp dried basil 1/4 1/4tsp tspdried basil
2 egg whites 2 2egg whiteegg whites
1 lb turkey scaloppine 1 1lb lbturkey scaloppine
2 tsp olive oil 2 2tsp tspolive oil
2 tsp butter 2 2tsp tspbutter
1/2 cup shredded Asiago cheese 1/2 1/2cup cupshredded Asiago cheese
Eggplant Tomato Sauce
1 eggplant 1 1eggplant
1 tbsp olive oil 1 1tbsp tbspolive oil
1 onion , chopped1 1oniononions, chopped
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1 can (28 oz/796 ml) stewed tomatoes 1 1can (28 oz/796 ml) can (28 oz/796 ml)stewed tomatoes
1 tsp dried basil 1 1tsp tspdried basil
3/4 tsp granulated sugar 3/4 3/4tsp tspgranulated sugar
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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, heat 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.