Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds and lay them on the prepared baking sheet.
Lightly brush the eggplant rounds with olive oil and season with sea salt and black pepper.
Roast the eggplant for 18-20 minutes, flipping halfway through, until the centers are tender and the edges are lightly browned.
While the eggplant is roasting, heat a non-stick skillet over medium heat and add the ground turkey.
Cook the turkey until browned and fully cooked, breaking it into small crumbles with a spatula.
Pour the marinara sauce and dried oregano into the skillet with the turkey and simmer on low for 5 minutes.
In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom.
Layer half of the roasted eggplant slices, followed by half of the remaining meat sauce and half of the mozzarella cheese.
Add the remaining eggplant slices, the rest of the meat sauce, and top with the remaining mozzarella and parmesan cheese.
Place the dish in the oven and bake for 10-12 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped basil before serving hot.