2 large eggplants, cut into ¼ in (5mm) rounds
Salt and freshly ground black pepper
8 tbsp olive oil
1 large onion, chopped
1 lb (450g) ground lamb
½ cup hearty red wine
2 cups canned crushed tomatoes
½ cup lamb or beef stock
2 tsp dried oregano
1 tsp sugar
1 lb (450g) baking potatoes, such as Burbank, cut into ¼ in (5mm) slices
¼ cup freshly grated Parmesan
¼ cup plain dried bread crumbs
For the topping:
1 cup plain Greek-style yogurt
3 large eggs
1 tbsp cornstarch
½ cup cottage cheese
½ cup crumbled feta cheese
Special Equipment:
6 × 16 oz (445ml) individual freezer-to-oven casseroles