Add about 2 tbsp. of olive oil to a large sauce on medium-high heat. Brown room temperature ground turkey, and cook all the way through. Once cooked, remove all but 2/3 of the fat drippings from the sauce pot.
Add onion, celery, garlic, mushrooms, tomato paste, worcestershire sauce, rosemary, thyme, oregano, scallions, sugar, salt and black pepper to taste to the ground turkey and cover pot. Let cook on medium to medium-high heat for 5 minutes, or until the onion, celery and mushrooms become visibly softer.
Add diced tomatoes, jar of tomato sauce, spinach, and any salt and pepper to taste. Bring to a boil on high heat, and then reduce to simmer for 15-20 minutes.
While your sauce is simmering, pre-heat your oven to 375 degrees F.
Cut eggplant into 1/4" slices lengthwise. Arrange on a baking sheet that has been oiled. Sprinkle salt and black pepper on top of eggplant and drizzle generously with olive oil. Do this to both sides.
Roast eggplant in oven for about 15 minutes, flipping half way through. Oven temperatures may vary, so keep an eye on your eggplant to ensure the slices don't become overcooked.
Remove eggplant from oven and reduce temperature to 350 degrees F.
In a medium sized mixing bowl, mix ricotta cheese, grana padano and eggs.
Once your sauce is done cooking, remove from heat and let cool for a couple of minutes. You can then begin assembling your eggplant lasagna. Start by adding a layer of meat sauce to the bottom of a large baking dish. Layer eggplant, ricotta cheese mixture, sauce, mozzarella cheese, and then repeat.
Cover with aluminium foil and bake for 30-40 minutes. Optional: you can remove the foil for the last 10 minutes.
Remove from oven, let cool for about 10 minutes, serve and enjoy!