Preheat oven to 400 degrees.

Lay the slices of eggplant on paper towels or in a clean sink and sprinkle lightly with salt. Let rest for at least 30 minutes. With barely wet paper towels, blot off the salt and place the slices on two foil lined baking sheets which you have sprayed generously with cooking spray. Bake the slices for 15 minutes, turn them over and bake for 10 more minutes.

While the eggplant is baking, make the meat sauce.

In a large skillet over medium heat, heat the olive oil and add the onions. Saute for 10 minutes until translucent. Add the ground turkey and cook until the turkey is cooked but not brown. Stir in the garlic, cinnamon, nutmeg, parsley and fresh mint (if you are using it). Cook for 2 minutes and add the tomato paste and white wine. Simmer for 20 minutes over medium low heat. Allow the meat mixture to cool and add the beaten egg. Set aside while you make the “béchamel”.

While the eggplant is baking and the sauce is cooking, toss the cauliflower in the olive oil and maple syrup and spread the florets out on a parchment lined baking sheet. The maple syrup will take some of the bitterness out of the cauliflower. Place the baking sheet in the oven with the eggplant and roast for 25-30 minutes until the cauliflower is soft.

Remove the cauliflower from the oven and place in a Vitamix or food processor with the fat free half and half, the salt and pepper and the nutmeg. Puree until very smooth and then add the Parmesan and the egg yolks. Blend just until the eggs are incorporated.

Reduce the oven temperature to 350 degrees.

Using half of the eggplant, arrange a layer in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/3 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and spread the “béchamel” sauce over the top, and sprinkle with the remaining Parmesan cheese. Bake for 30 minutes covered with foil. Remove foil and bake for 15 minutes until the moussaka is bubbly and brown.