Meg wanted Eggplant Parmesan.... this is what she got

I have always found eggplants to be very delicious and fairly interesting to work with. They can be used in a myriad of ways to create a diverse selection of flavorful dishes, from Greek-style Moussaka to Southern-style fried spears. Unfortunately I rarely have them around and therefore am usually in the mood for experimentation when I do.
This is what I came up with:

1 eggplant
curry powder
chili powder
garlic powder
salt
pepper
parmigiano reggiano

Cut the eggplant into thin, long slices. Put slices on a cookie sheet that is covered with aluminum foil. Coat both sides with an even sprinkling of the above spices. Finely grate the Parmesan on top and bake at 450 degrees until cooked thoroughly, about 10 minutes.

1 pound ground turkey
1 clove garlic, minced
1/2 onion, finely chopped
a big handful of fresh spinach
curry
nutmeg
thyme
crushed red pepper flakes
salt
pepper
olive oil

Saute the onion and garlic in a bit of olive oil. Add the ground turkey and cook thoroughly. (Fat can be drained here if a lot comes out.) Add the spices and allow the flavors to melange. Add the spinach and turn off the heat. Continue to turn the meat mixture so as to heat the spinach thoroughly. Plate by stacking a slice of eggplant, then the meat mixture, then another piece of eggplant, and then grate a bit more parmesan over the top.

This meal is very flavorful and relatively healthy. Enjoy!