Cheesy Turkey Casserole

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.