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.

carbohydrate, high source fibre, excellent source iron, calcium

Kitchen

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