Preheat oven to 400F and line a baking sheet with parchment paper.

Slice eggplant about 1/4 inch thick into long slices. Generously salt both sides and let the eggplant sweat for 10 minutes. Liquid will release from the eggplant to prevent excess moisture. After 10 minutes, dry off with paper towel.

Bake eggplant for 10 minutes to soften (makes it easier to roll). Let cool completely.

Meanwhile, chop all veggies and heat avocado oil in pan. Once hot, add veggies.

Let veggies cook for 4 minutes and then add ground turkey. Sprinkle in a pinch of salt and pepper. Cook until no longer pink.

Drain excess liquid from meat and veggies. Set aside to cool.

In a bowl, stir together ricotta, parmesan, garlic, basil, salt and pepper.

Add meat and veggies to the ricotta mixture. Stir.

Add 1 cup of marinara sauce to bottom of 9x13 casserole dish.

For the eggplant, 1/4 cup meat to the wide part of the eggplant (adjust based on eggplant size) and roll tightly.

Place seem side down in casserole dish. Complete until all eggplant has been used.

Top eggplant rollups with remaining marinara sauce, and then top with mozzarella cheese.

Cover with foil and bake for 30 minutes. Take off foil and bake for 10 more minutes. Let cool 10 minutes before eating.

Enjoy!