Preheat the oven to 400°F (205°C). Lightly grease two large baking sheets.

Arrange the eggplant slices in a single layer on the prepared sheets. Pat slices with paper towels to remove surface moisture.

Brush both sides of each slice with 1–2 tablespoons of olive oil (totaling the divided oil). Leave space between slices to avoid steaming. Sprinkle each side lightly with salt and pepper.

Roast the eggplant for 30 minutes, flipping the slices and rotating baking sheets about halfway through so they brown evenly. When done, set aside.

While eggplant roasts, heat remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent.

Add the minced garlic and cook for 1 minute until fragrant. Add the ground turkey and cook until no pink remains, breaking it into small pieces as it browns.

Stir in the tomato paste, red chili flakes, and oregano; cook for 2–3 minutes to deepen the flavor.

Add the chopped tomatoes, sugar, and a pinch of salt. Reduce heat to a simmer and cook until the sauce thickens, about 15–20 minutes. Stir occasionally and adjust seasoning to taste.

In a medium bowl, combine cottage cheese (or ricotta), egg, grated Parmesan, dried parsley, garlic powder, and black pepper. Mix until smooth.

Lightly grease a 9 x 13-inch casserole dish. Spread about 1/2 cup of the meat sauce across the bottom.

Arrange six roasted eggplant slices evenly over the sauce. Spread half of the cheese filling over the eggplant, then sprinkle 1/2 cup mozzarella.

Repeat: add another layer of meat sauce, the remaining eggplant slices, the rest of the cheese filling, and another 1/2 cup mozzarella.

Spread the remaining meat sauce across the top and finish with the remaining 1 cup mozzarella.

Bake in the middle of the oven for 25–30 minutes, until the casserole is hot, bubbly, and the cheese is golden.

Let the lasagna rest for about 10 minutes before slicing. Top with fresh herbs (basil or parsley) if desired and serve.