Slice eggplant lengthwise, about 1/4-1/3 inches thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
Meanwhile grab a skillet, add 1/2 tbsp olive oil and sauté garlic and onion until soft (about 3-4 minutes). Season with salt and pepper.
Sauté ground turkey and mushrooms until fully cooked.
Add pizza sauce and kale to the skillet and cook for 1-2 additional minutes, until mixture is warm and kale has wilted.
Remove eggplant slices from the oven, top each with the turkey mixture. Sprinkle with cheese and chopped oregano.
Place in the oven for approximately 5 minutes, or until the cheese has melted.
Serve immediately with more fresh oregano and crushed red pepper
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