1. Toss the eggplant with 2 tbsp salt in a colander. Let stand in the sink to drain for 30 minutes. Rinse well under cold running water. Drain and pat dry.

2. Meanwhile, heat 2 tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the lamb and increase the heat. Cook, breaking up the meat with a spoon, about 5 minutes, until it loses its raw look. Pour off excess fat.

3. Add the wine and boil for 2 minutes. Stir in the tomatoes, stock,1 tsp of the oregano, and sugar. Season with salt and pepper. Simmer, uncovered, over medium heat, stirring occasionally, for 30 minutes, or until the meat sauce is quite thick.

4. Preheat the broiler. Brush the eggplant on both sides with the remaining 6 tbsp oil. In batches, broil the eggplant, turning once, about 5 minutes, until golden brown on both sides. Boil the potato slices in a large saucepan of lightly salted water for about 8 minutes, until just tender. Drain.

5. To make the topping, whisk the yogurt, eggs, and cornstarch together until smooth, then whisk in the cottage cheese and feta.

6. Preheat the oven to 350°F (180°C). Lightly oil 6 individual freezer-to-oven casseroles. In each casserole, starting with the eggplant, alternate 2 layers each of eggplant and meat sauce. Top with the potato slices, then the yogurt sauce. Mix the Parmesan, bread crumbs, and the remaining 1 tsp oregano and sprinkle over the potatoes.

7. Bake for 45 minutes, or until golden brown and bubbling. Serve while moussaka is hot.

Variations: Substitute 2 cups White Sauce (Tartar Sauce), mixed with ½ cup shredded Cheddar, for the yogurt. Sprinkle with a little extra cheese before baking.