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  • 1 Pot: Cheesy Turkey Casserole

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    1 Pot: Cheesy Turkey Casserole
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. Dry bread crumbs
    • 2 Tbsp. Parmesan, freshly grated
    • 1/4 tsp Salt
    • 1/4 tsp Pepper
    • 1/4 tsp Dry basil
    • 2 x Egg whites
    • 1 lb Turkey scaloppine
    • 2 tsp Extra virgin olive oil
    • 2 tsp Butter
    • 1/2 c. Asiago cheese, shredded
    • 1 x Eggplant
    • 1 Tbsp. Extra virgin olive oil
    • 1 x Onion, minced
    • 2 x Garlic cloves, chopped
    • 28 ounce Canned stewed tomatoes
    • 1 tsp Dry basil
    • 3/4 tsp Granulated sugar
    • 1/2 tsp Dry oregano
    • 1/4 tsp Pepper

    Directions

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

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