Preheat oven to 400°F (200°C).

Place the sliced eggplants on a baking sheet and drizzle with olive oil. Sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat.

Roast the eggplant slices in the preheated oven for 15-20 minutes, or until tender and lightly browned.

While the eggplant is roasting, season the turkey cutlets with salt, pepper, and olive oil.

Heat a grill pan or skillet over medium-high heat. Cook the turkey cutlets for about 3-4 minutes per side, or until cooked through.

Top each turkey cutlet with a slice of mozzarella cheese and place under the broiler for a few minutes, until the cheese is melted and bubbly.

To assemble the stacks, place a roasted eggplant slice on a plate, top with a turkey cutlet, and spoon marinara sauce over the turkey. Repeat the layers until all the ingredients are used.

Garnish with fresh basil leaves and serve hot.