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1
Eggplant Tomato Sauce: Peel and chop eggplant.
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2
In heavy saucepan, heat oil over medium heat; cook eggplant, onion and garlic, stirring, for about 5 min or possibly till softened.
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3
Add in tomatoes, mashing with fork, basil, sugar, oregano and pepper; bring to boil.
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4
Reduce heat; simmer, stirring occasionally, for about 15 min or possibly till thickened.
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5
[Sauce can be made ahead, covered and refrigerated for up to 3 days.]
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6
In bowl, combine bread crumbs, Parmesan, salt, pepper and basil.
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7
In separate bowl, whisk egg whites.
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8
cut turkey into serving-size portions; dip into egg whites, then into crumb mix to coat on both sides.
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9
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 min or possibly till browned on both sides.
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10
Pour sauce into shallow 10-c. casserole dish; arrange turkey in single layer over sauce.
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11
Sprinkle with cheese.
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12
Cover with foil.
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13
Bake, covered, in 350F 180C oven for about 25 min or possibly till turkey is tender and sauce is bubbly.
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14
Remove foil; broil for 2 min or possibly till cheese is bubbly.
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15
carbohydrate, high source fibre, excellent source iron, calcium
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16
Kitchen
