Preheat the oven to 400°F.

Lightly salt the eggplant slices and allow to rest for 10-15 minutes to remove excess moisture.

After 15 minutes wipe the eggplant with paper towels.

To cook the eggplant, you can either grill the slices for 2-3 minutes per side on an oiled grill over medium heat, or spread the eggplant slices out on oiled baking sheets and roast in the oven for 15-20 minutes.

After the eggplant is cooked, set it aside to cool.

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add the onions & mushrooms, saute 3-4 minutes, then add 3 cloves minced garlic and saute for 1-2 minutes.

Add the ground turkey and cook through.

Add the sun dried tomatoes, 1 tbsp parsley, 1 tsp oregano and 1 tbsp basil to the ground turkey. Reduce heat and simmer for 5-10 minutes.

While the turkey is simmering, add the remaining tablespoon olive oil to an oven-safe large skillet or dutch oven over medium-high heat.

Add the remaining 3 cloves minced garlic and saute for 30-60 seconds.

Add the diced tomatoes, tomato paste, tomato sauce and remaining ½ tsp salt, 1 tbsp parsley, 1 tsp oregano and 1 tbsp basil.

Bring to a simmer.

While the sauce is simmering, turn the heat off of the ground turkey mixture.

Spoon this mixture into the eggplant slices, roll up and place in the tomato sauce.

Once all of the eggplant roll ups are in the sauce, place the skillet in the oven for 15 minutes.

Remove and top with fresh chopped basil.