Preheat oven to 375 degrees and slice eggplant the long way as thin as possible (think lasagna noodle).
Allow eggplant to rest on cutting board at room temperature, seasoned lightly with salt and pepper (at least 30 minutes).

Line baking sheets with foil and arrange eggplant side by side without overlap. Bake for 30 minutes.

While eggplant is baking, prepare spaghetti sauce by first browning ground turkey with onions and garlic. Add chopped tomatoes and mushrooms, cook at medium temperature until tomatoes turn to sauce. Add tomato paste, half dried basil and oregano. Season with salt and pepper to taste.

Mix together cheeses and egg with other half of oregano and basil, plus a teaspoon of salt and pepper.
Arrange eggplant (cooked and cooled slightly), sauce, lasagna noodles (either gluten free or regular (or both) but noodles that do not require pre-boiling) and cheese mixture on working space by a large lasagna glass baking dish.

First spray a layer of olive oil and coat bottom with tomato sauce. Start at one end of the dish with a layer of eggplant and the other end noodles (gluten-free or regular, depending on needs).

Drop dollops of cheese mixture and spoonfuls of sauce. Spread to edges. Continue layering until all ingredients are gone, reserving enough sauce (approximately 1 1/2 cups) to fully cover top (and all noodles and edges) at the end.

Sprinkle shredded mozzarella cheese down the center of the dish. Spray one side of foil large enough to cover tightly the entire dish.

Bake at 375 degrees for 45 minutes, remove foil cover and bake an additional 15 minutes (or until cheese browns slightly.)
Allow to rest for at least 15 minutes prior to cutting and serving.