Preheat your oven to 400°F.

Slice the eggplants into 1/4-inch thick round slices. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 20 minutes to draw out moisture. Pat dry.

Brush the slices with olive oil and roast in the oven for about 20 minutes until tender and slightly golden. Remove and set aside.

While the eggplant is in the oven, prep the meat mixture. In a large skillet, heat 1 tbsp avocado oil over medium heat. Add the ground turkey and cook for 7-10 min until fully cooked. Just before it's finished cooking, add the diced onion and sauté until translucent.

Stir in the garlic and Italian seasoning and cook for an additional minute.

Add the entire jar of marinara sauce and stir. Let the sauce simmer on low for about 15 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.

While that's simmering, prepare the ricotta mixture. In a small bowl, add the ricotta cheese, egg yolk, parmesan cheese, basil, and a sprinkle of salt and pepper. Mix until well combined. Taste and add more salt as necessary.

Now it's time to assemble! Spread a thin layer of the meat sauce sauce in the bottom of a 9x13-inch baking dish.

Layer half of the roasted eggplant slices over the sauce.

Spoon half the ricotta mixture over the eggplant and spread evenly, followed by a layer of meat sauce and mozzarella.

Repeat the layers once more: eggplant, ricotta mixture, sauce, and mozzarella cheese.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.

Allow the lasagna to cool for about 10 min before serving. Top with freshly chopped basil and enjoy!