Saute onion in olive oil until softened. Add rice and cook, stirring constantly, 3 more minutes. Stir in turmeric, then wine. Add broth and season with salt. Cover and cook about 6-8 more minutes until rice is tender, but slightly crunchy.
Preheat oven to 425 degrees.
Divide eggplant between two baking sheets. Spray with olive oil and season with salt and pepper. Bake for 10-12 minutes. Turn eggplant, spray and season other side, and bake an additional 10 minutes.
Layer in pan from bottom:
1 cup sauce
1 pan of the eggplant
1 1/2 cups sauce
2nd pan of eggplant
Cover with foil and bake 15 minutes. Uncover and bake 15 more minutes. Let stand 10 minutes before serving.