Turkey Moussaka

Coat 2 (15-X 10-X 1-inch) baking sheets with cooking spray. Arrange eggplant slices in a single layer on baking sheets; lightly coat top of eggplant slices with cooking spray. Bake in 425 degree F. oven 15 minutes or until lightly browned. Set aside.

In large non-stick skillet, over medium heat, saute turkey, onions, and garlic 5 to 6 minutes or until turkey is no longer pink. Drain meat juices from skillet. Return skillet to heat; add wine, tomato sauce, Italian seasoning, 1/4 teaspoon pepper, salt and nutmeg. Cook 8 to 10 minutes or until most of liquid is evaporated. Remove from heat.

In medium saucepan combine flour and remaining 1/4 teaspoon pepper. With a wire whisk slowly add evaporated milk and broth. Cook mixture over medium heat, stirring constantly with whisk, until sauce begins to bubble and thickens. Remove pan from heat. With wire whisk, fold in Parmesan cheese.

In bottom of 13-X 9-X 2-inch baking pan arrange 1/3 of eggplant slices. Top with 1/3 of turkey mixture and 1/3 white sauce. Repeat layers with remaining ingredients. Bake in 350 degree F. oven 30 minutes or until heated throughout.