Cut eggplants in half lengthwise. Salt them and let them sit in the sink to drain for 20 minutes. When the brown juices rise to the surface, wipe them with a damp paper towel.

Preheat oven to 350 degrees.

Cut around the outside of each eggplant half, leaving a 1 inch rim around each. With a grapefruit spoon, carefully carve out the center, leaving the bottom with the 1 inch base. You want to create a boat for the filling.

Place the shells in a baking pan sprayed with cooking spray and bake them for 30 minutes, lightly covered with foil just resting on the top of the pan. You do not want them to steam.

Chop the eggplant from the interior of the shells into a small dice. Set aside.

While the eggplant shells are baking, heat the olive oil in large sauté pan over medium high heat. Add the onions and salt and sauté over for 5 minutes. Turn the heat down to medium and sauté the onions for 10 more minutes. Add the diced eggplant and sauté with the onions for 10 minutes until the eggplant is soft and beginning to brown. Stir in the garlic and cook the mixture for 5 more minutes.

Add the cinnamon, nutmeg, chopped mint and parsley and stir. Move the onion mixture to one side of the pan and add the turkey to the empty side. Cook, stirring to break up the meat until it is cooked through, about 5-7 minutes. Stir the turkey and the onion mixture together, add the tomato paste, white wine and water. Turn the heat up to medium high and bring the mixture to a gentle boil until the liquid is mostly gone. Lower the heat to medium low, cover the pan and cook the mixture for 15 minutes, stirring from time to time so it does not stick or become dry. You can add a bit more wine or water to the pan to keep the sauce from sticking.

Remove from the heat and set aside.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, about 2 minutes. Still whisking constantly, add the hot milk all at once, then the nutmeg, salt and pepper and stir until thickened

Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks and add a few tablespoons of the béchamel to the bowl, whisking quickly until combined. Whisk the egg mixture into the bechamel sauce until smooth. Heat the sauce for two minutes over medium heat, stirring constantly, Remove from the heat and stir in ½ cup of the parmesan cheese.

Stir about 1/3 cup of the béchamel sauce into the meat mixure.

Preheat the oven to 400 degrees.

Spoon the meat mixture evenly into the eggplant shells, mounding it down the middle. Top the meat sauce evenly with spoonfuls of the béchamel. Lightly cover the baking dish with foil which has been sprayed with cooking spray. Don’t seal the foil around the dish. Bake the eggplant boats for 30 minutes. Remove the dish from the oven and top with the remaining parmesan cheese. Bake uncovered for another 10 minutes. Top with chopped parsley and mint, if desired. Let cool for 20 minutes before serving.