Bake in preheated oven for 25 minutes or until eggplant is tender. Heat more olive oil in nonstick skillet. Dip half cutlets in egg, then in crumb mixture to coat. Add cutlets to hot skillet and saute on each side until brown. Repeat with remaining cutlets.
Place cutlets on top of cooked eggplant slices.
Spoon sauce evenly over cutlets. Sprinkle with mozzarella. Bake in preheated oven for 15 minutes or until heated through and mixture is bubbly. Makes 4-6 servings. In small bowl, combine all ingredients except turkey, garlic powder and seasoned salt.