Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
• Slice the eggplants lengthwise into ¼ in (1 cm) thick slices. Generously salt both sides of the eggplant and set it aside to sweat for 10 minutes, then pat dry with kitchen paper.
• Place the eggplant onto the baking sheet and bake in the hot oven for 10 minutes. Then set it aside to cool completely.
• Heat the olive oil in a pot over medium-high heat. Add the vegetables and cook for 4 to 5 minutes to soften. Then add the ground turkey and season it with salt and pepper. Continue to sauté until the turkey is cooked through. Drain off any excess liquid from the meat and set aside to cool.
• In a bowl, stir together the ricotta, Parmesan cheese, garlic and basil. Season with salt and pepper. Add the meat and vegetable mixture to the ricotta mixture and stir until well combined.
• Spread 1 cup of the marinara sauce across the base of a 9 x 13 in (23 x 28cm) casserole dish.
• Assemble the eggplant rolls by placing ¼ cup of the meat mixture in the widest part of the eggplant (adjust based on eggplant size). Starting from the wide end, roll the eggplant up tightly and place the roll seam side down in the casserole dish. Continue this process with the remaining eggplant slices and meat mixture.
• Top the eggplant with the remaining marinara sauce and sprinkle over the mozzarella cheese.
• Cover the casserole with kitchen foil and place in the hot oven to bake for 30 minutes. Take off the foil, return the casserole to the oven, and bake for a further 10 minutes.
• Remove the dish from the oven and set aside to cool for 10 minutes before serving.