Moussaka Dubrovnik
From Sunset magazine

2 large (about 2 3/4 lbs. total) eggplant, stems trimmed
Cooking oil spray
2 large (about 1 lb. total) onions, finely chopped
1 clove garlic, minced or mashed
2 teaspoon olive oil
1 1/2 lbs. boneless and skinless turkey breast fillet cut in chunks
About 1/8 teaspoon freshly grated or ground nutmeg
1/4 teaspoon each fennel seed, ground cinnamon, ground cumin and ground cardamom
3 1/3 Tablespoons cornstarch
3 cups regular-strength chicken broth
Salt and pepper
1/2 cup light sour cream or unflavored nonfat yogurt
2 Tablespoons freshly shredded parmesan cheese (optional)

Preheat oven to 450 degrees F. Lightly coat 2 baking pans (10 to 12 in. by 15 in.)with cooking spray.

Cut eggplant lengthwise into 1/2-inch-thick slices. Lay slices in a single layer on pans (overlap slightly, if needed); spray eggplant very lightly with cooking oil spray.

Bake for about 20 minutes, then turn over and bake until eggplant is lightly browned and very soft when pressed, about 10 minutes longer. Put slices from 1 pan in an even layer in a 2-inch deep, 9- by 13- or 10- by 12-inch casserole that has been sprayed with cooking oil spray. Set other pan with eggplant aside.

To empty pan add onions, garlic, the olive oil and 1/2 cup water.

Bake at 450 degrees until moisture evaporates and onions are darkly browned (take care not to scorch), about 35 minutes; stir often with a wide spatula and keep the onions in an even layer.
Meanwhile, in a food processor, whirl meat chunks, about half at a time, to mince. Or grind meat through fine blade of a food chopper.

Remove onions from oven, add another 1/2 cup water, and scrape browned bits free. Scatter turkey in small bits over onions; bake until meat is white throughout, about 6 minutes. Remove from oven

In a 1 1/2- to 2-qt. pan, mix nutmeg, fennel seed, cinnamon, cumin, cardamom and 4 teaspoons of the cornstarch. Smoothly whisk in 1 1/2 cups broth. Stir over high heat until boiling; mix with meat and onions. Add salt and pepper to taste. Pour meat mixture over eggplant in casserole. Cover with remaining eggplant.

Rinse the 1 1/2- to 2-qt. pan; in it make a smooth paste of the remaining 2 Tablespoons cornstarch and a little broth. Smoothly whisk in the light sour cream, then the remaining broth. Bring to a boil on high heat, stirring. Spoon evenly over eggplant. If made ahead, cover and chill up until the next day.

Preheat oven to 425 degrees F.

Sprinkle sauce with parmesan cheese, then lightly with more nutmeg.

Bake, uncovered, until hot in the center, about 15 minutes (20 minutes if chilled). Or warm, uncovered, in a microwave oven on half-power (50 percent) until hot in center, reversing dish every 3 minutes, about 9 minutes total.

Makes 8-10 servings.