Tomatoes, zucchini, eggplant - you need to take about the same diameter.
Wash the tomatoes, cut them across from the opposite side of the stalk. Dip into boiling water for 10 seconds and remove the skin. Cut the tomato into rings of about 0.5 cm.
Wash the eggplants, peel, cut into slices about 0.5 cm thick, add salt thoroughly, knead with your hands. Set aside for 20 minutes. Then rinse, squeeze lightly and fry on both sides in a small amount of oil until soft.
Cut the onion into quarter rings. Fry.
Wash the zucchini, peel, cut into circles about 0.5 cm thick. If the zucchini is not young, then remove the seeds and pulp.
Take out a fireproof mold, lay out the circles of fried eggplant. Add a little salt.
Note - it is better to lay out the vegetables so that they are close enough to each other.
Put the zucchini on the eggplant.
Prepare the turkey filling. Chop the turkey in a blender, add salt, curry, poultry seasoning. Mix it. Pinch off small pieces of minced meat and put them on the zucchini.
Lay out the slices of tomatoes. Salt.
Put the fried onion on top.
To prepare the dressing.
Add salt, garlic powder, ground black pepper and chopped herbs to the sour cream, as well as a couple of tablespoons of water. Mix everything to taste.
Pour the sauce over each "tower" of vegetables and minced meat. Put in a preheated oven to 190 degrees, covered with foil.
Bake under foil until the vegetables are soft. Then remove the foil and increase the temperature to 200 degrees to get a slightly baked crust.