Heat the oil in a frying pan, fry the eggplant in batches for 3-4 minutes on each side, until golden and softened. Remove and set aside.
Heat a little oil in a separate saucepan and fry the onion, mushrooms and pepper for 5 minutes, until softened. Remove and set aside.
Add the ground turkey and cook, stirring continuously, until browned. Return the onion mixture to the pan and stir in the garlic paste, tomato paste, tomatoes and herbs along with the Worcestershire sauce.
Add seasoning to taste and cook for a further 5 minutes.
Mix the yogurt, egg and most of the cheese together with some seasoning.
Spoon half the mince mixture into an ovenproof dish.
Arrange half the eggplant in a layer over the top. Repeat and spread the yogurt mixture over the top. Sprinkle with the remaining cheese.
Bake in the preheated oven for 20 minutes until golden. Garnish with basil.