Eggplant Moussaka

Cut eggplant lengthwise into 1/2 inch thick slice. Lightly coat 2 baking pans (10 to 12 inches by 15 inches) with cooking spray. Lay slices in a single layer on pans (overlap slightly, if needed); spray eggplant very lightly with oil. Bake slices in a 450 oven for about 20 minutes, then Cut eggplant lengthwise into 1/2 inch thick slice. Lightly coat 2 baking pans (10 to 12 inches by 15 inches) with cooking spray. Lay slices in a single layer on pans (overlap slightly, if needed); spray eggplant very lightly with oil. Bake slices in a 450 oven for about 20 minutes, then turn over and bake until egglplant is lightly brownbed and very soft when pressed, about 10 minutes longer. Put slices from 1 pan in an even layer in a 2 inch deep 9 x 13 or 10 x 12 inch cassserole. Set other pan with eggplant aside. To empty pan add oinions, garlic, the olive oil, and 1/2 cup water. Bake in the 450 F oven until mosture 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 ove, add nother 1/2 cup wqter and scrape browned bits free. Scatter turkey in small bits over onions; bake unti meat is white throughout about 6 minutes. Remove from ovn. In a 1 1/2 to 2 quart pan, mix 1/8th teaspoon nutmeg, fennel seed, cinnamon, curmin, cardamom, and 4 teaspoons cornstarch. Belend in 1 1/2 cups groth. Stir over hgih 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 qart pan; in it make a smooth paste of remaining 2 tablespoons cornstarch and a little broth. Smoothly mix in the light sour Add salt and pepper to taste. Pour meat mixture over eggplant in casserole. Cover with remaining eggplant. Rinse the 1 1/2 to 2 qart pan; in it make a smooth paste of remaining 2 tablespoons cornstarch and a little broth. Smoothly mix 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 untiol next day. sprinkle sauce with parmesan cheese,then lightly with mnore nutmeg. Bake, uncovered, in a 425 F oven until hot in the center, about 15 minutes. (20 minutes if chilled) Or warm, uncovered, in a microwave ovem on half-power (50 percent) until hot in center, reversing dish every 3 minutes, about 9 minutes total.