Cut the eggplant into slices, drizzle with olive oil on both sides and put it in a baking dish.
Bake in a preheated oven to 200C for 20 minutes on one side, flip and continue baking for another 20 minutes.
Chop the onion and garlic and fry over low heat in a small amount of oil for a couple of minutes.
Lightly beat the tomatoes in their own juice.
Add the tomatoes to the pan and increase the heat. Add salt, pepper to taste and a pinch of sugar.
Cut the Turkey fillet into small pieces and add it to the pan with the sauce.
Reduce the heat to medium and simmer the meat for 7-10 minutes, do not over-cook the meat.
Chop the parsley, add to the sauce, and remove from the heat.
We collect our snack-towers. Put a circle of eggplant in a baking dish or on a fire-proof plate, and put a few pieces of meat on top of it along with the sauce. Cover with the next circle of eggplant, sauce, etc. Adjust the size of the tower yourself. I don't have much sauce left. I used it with pasta.