Start with the eggplant. You should use 2 or 3 depending on their size. If they are more like medium size, use three, if bigger, use two. Thin-slice them and cover with salt, so the liquids can se absorbed. In the meantime, chop finely the onion (1). Add a little bit of olive oil (1 tbsp) to a pan on medium heat and add the chopped onion until transparent. 

In about 7 minutes (depending on the power of your cooker) add the minced meat (500 g). We suggest it is a mix of beef and pork, which combines the best – the tenderness of the first and the fat from the latter. Fry it well (but not until fully ready). By the end of the cooking, add all the spices (1tsp/e) – oregano, red pepper powder, black pepper, salt and nutmeg. Pour the red wine (1/2 cup) in and let it reduce. Next, add the tomato sauce (or juice – depends on you which one you like better; you could also use freshly chopped tomatoes, but bear in mind they might take more time to boil and reduce). Also add the beef stock (we say about 500 ml, but it depends entirely on how liquidy your mixture is) and a tablespoon of sugar.  

Let it all boil. When it starts boiling, turn the heat down and let it simmer until the liquid is absorbed and we get what seems to be a very fine, thick and well-smelling sauce.

As soon as the eggplants are ready to prepare, bake the olive oil-covered slices in the oven (takes just a few minutes) and get the potatoes ready. Peel and slice them as well and blanch them for 5 minutes in boiling water. 

In a tray (25 cm) add 2 tbsp of olive oil, half of the blanched potatoes and then half of the baked eggplants. On top, put the minced meat sauce and finish with a layer of the rest of the eggplants and a layer of the rest of the potatoes. 

Season the top layer (potato layer) with the breadcrumbs (2 tbsp) and 1 tbsp of olive oil and put it in the oven at 200° C (390° F). 

In the meantime, in a large bowl mix the eggs (3) with the yoghurt (3/4 cups) and flour (2 tbsp). In the end, add the cream cheese (100 g) as well as the Feta cheese if you’d like to.

When the mixture in the tray has boiled out, pour the filling all over and put back in the oven at 180° C (350° F) for about 40 minutes, or until ready (golden brown crust on top).

When it is all ready, let it cool for a little bit (so it does not break down when you cut it to portions).

You can serve with additional Greek (or, as we in Bulgaria do, Bulgarian) yoghurt on the side and top the taste with some marinated hot chilli peppers.