Preheat the oven to 350°F and line a sheet pan with parchment paper.
Peel the eggplant and slice it into 1/2-inch rounds.
Add the beaten egg to one shallow bowl and the Italian breadcrumbs or panko to another shallow bowl.
Dip each eggplant round into the egg wash, then coat it in the breadcrumbs.
Place the coated eggplant rounds on the prepared sheet pan.
Bake for 30 to 45 minutes, or until the eggplant is tender and cooked to your preferred doneness. Flip halfway through if desired.
While the eggplant cooks, add the 99% lean ground turkey to a large skillet over medium heat. Cook until browned and cooked through, breaking it up as it cooks.
Add the marinara sauce and Italian seasoning to the cooked turkey. Simmer until the sauce thickens slightly.
Divide the roasted eggplant between two plates or containers.
Top each serving with the turkey marinara meat sauce, parmesan or Italian cheese, and fresh basil.
Optional: Broil for 1 to 2 minutes or return to the oven until the cheese melts.
