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1
Heat the olive oil in a large skillet over medium-high heat until sizzling hot.
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2
Add the onion and reduce the heat to medium and cook, stirring, until the onion is soft, about 5 minutes.
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3
Add the garlic and continue to cook, stirring, 1 minute more.
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4
Add the turkey and season with salt and black pepper to taste, stirring to break up the meat as it cooks.
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5
Add the cinnamon, bay leaves, basil, red pepper flakes, half the nutmeg, ginger and allspice and cook, stirring, until the turkey is cooked through, about 5 minutes.
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6
Add the tomatoes, tomato paste and vinegar and stir to combine.
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7
Reduce the heat to low and simmer until slightly thick, about 30 minutes.
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8
Remove from the heat and set aside.
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9
While the meat sauce is simmering, make the bechamel sauce: melt the butter in a saucepan over medium heat, whisk in the flour and cook until smooth and pale in color, about 2 minutes.
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10
Add the milk in a slow, steady stream, whisking constantly, until all is incorporated.
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11
Bring to a low boil, reduce the heat to low and cook, whisking often, until thick and slightly reduced, about 10 minutes.
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12
Season with salt and black pepper to taste and remaining nutmeg.
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13
Remove from the heat and let cool slightly.
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14
In a small bowl whisk together the egg yolks and yogurt.
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15
Whisk this into the milk mixture until smooth, and set the bechamel sauce aside.
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16
Heat just enough canola oil in a large skillet to cover the bottom of the pan about 1/8 inch deep over medium-high heat until sizzling hot.
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17
Working in batches, cook the eggplant until golden brown on both sides, about 2 minutes per side, adding more oil as needed.
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18
Transfer to a paper towel to drain.
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19
Add the potatoes to the same skillet, working in batches, and cook, just until tender but not cooked through, about 2 minutes per side.
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20
Remove from the skillet and drain on a paper towel.
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21
Preheat the oven to 350F.
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22
Layer the ingredients as follows: spread 1 cup of the bechamel sauce on the bottom of a 9 x 13 x 2-inch baking dish.
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23
Sprinkle with half of the cheese.
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24
Spread the potatoes over the cheese and top with half the eggplant slices.
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25
Pour the meat sauce over the eggplant and top with the remaining eggplant and the bechamel sauce and sprinkle with the remaining cheese.
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26
Cover with foil and bake about 30 minutes.
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27
Remove the foil and continue to bake until golden brown and bubbling around the edges, about 15 minutes more.
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28
Remove from the oven and let sit about 30 minutes before serving.
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29
Serve warm.
