Preheat oven to 425 degrees.
Spray baking sheet, arrange eggplant slices and season with salt and pepper.
Bake slices 5 minutes on each side.
Lower oven temperature to 375 degrees.
In stove top skillet on medium high to high heat, brown turkey breast, onion, and garlic in olive oil for 5 minutes. Add ¼ cup water if needed to prevent sticking.
Add red pepper and mushrooms, cook for 5 minutes.
Add spinach, tomato sauce, tomatoes, Italian seasoning, red pepper flakes, salt and pepper.
Reduce heat to medium low and simmer for 5 to 10 minutes.
Mix ricotta, eggs, and green onions
In 9x13 glass pan, spread 1/3 of turkey meat sauce, layer on top with half of the eggplant slices, half the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the parmesan cheese.
Add last layer of turkey meat sauce, last 3rd of the mozzarella cheese, then last 3rd of the parmesan cheese.
Cover pan with foil and bake at 375 degrees for one hour
Remove foil, bake for 5 to 10 more minutes until top layer of cheese is browned.
Let stand for 10 minutes before serving.