Cheesy Turkey Casserole

Author: Canadian Living

Combining turkey and an eggplant tomato sauce makes a hearty, flavourful combination. A little Asiago cheese goes a long way in this dish.

  • Portion size 4 servings

Ingredients

  • 3/4 cups dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 2 egg whites
  • 1 lb turkey scaloppine
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1/2 cup shredded Asiago cheese
Eggplant Tomato Sauce:
  • 1 eggplant
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 can stewed tomatoes
  • 1 teaspoon dried basil
  • 3/4 teaspoons granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Protein 39 g
  • Total fat 15 g
  • Total carbohydrate 39 g
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Cheesy Turkey Casserole

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