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1
Toss the eggplant with 2 tbsp salt in a colander.
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2
Let stand in the sink to drain for 30 minutes.
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3
Rinse well under cold running water.
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4
Drain and pat dry.
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5
Meanwhile, heat 2 tbsp of the oil in a large saucepan over medium heat.
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6
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
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7
Add the lamb and increase the heat.
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8
Cook, breaking up the meat with a spoon, about 5 minutes, until it loses its raw look.
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9
Pour off excess fat.
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10
Add the wine and boil for 2 minutes.
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11
Stir in the tomatoes, stock,1 tsp of the oregano, and sugar.
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12
Season with salt and pepper.
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13
Simmer, uncovered, over medium heat, stirring occasionally, for 30 minutes, or until the meat sauce is quite thick.
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14
Preheat the broiler.
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15
Brush the eggplant on both sides with the remaining 6 tbsp oil.
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16
In batches, broil the eggplant, turning once, about 5 minutes, until golden brown on both sides.
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17
Boil the potato slices in a large saucepan of lightly salted water for about 8 minutes, until just tender.
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18
Drain.
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19
To make the topping, whisk the yogurt, eggs, and cornstarch together until smooth, then whisk in the cottage cheese and feta.
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20
Preheat the oven to 350F (180C).
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21
Lightly oil 6 individual freezer-to-oven casseroles.
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22
In each casserole, starting with the eggplant, alternate 2 layers each of eggplant and meat sauce.
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23
Top with the potato slices, then the yogurt sauce.
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24
Mix the Parmesan, bread crumbs, and the remaining 1 tsp oregano and sprinkle over the potatoes.
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25
Bake for 45 minutes, or until golden brown and bubbling.
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26
Serve while moussaka is hot.
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27
Variations: Substitute 2 cups White Sauce (Tartar Sauce), mixed with 1/2 cup shredded Cheddar, for the yogurt.
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28
Sprinkle with a little extra cheese before baking.
