Preheat your oven to 350 degrees.
Sprinkle the eggplant and zucchini with 1/2 tsp of garlic salt (or thereabouts), let sit five minutes. Flip the eggplant and zucchini and sprinkle with the remaining garlic salt and let stand another five minutes.
Roast on a silcon mat or parchment paper lined baking sheet for 10 minutes. Gently flip the vegetables and roast for 10 more minutes.
While the veggies are roasting, mix together the garlic, basil, and mayonnaise.
When the veggies are finished roasting, spread the bread with the aioli, then layer the turkey, cheese, and roasted veggies.