Summer Moussaka | Savor Recipes

Ingredients

• 1 pound Italian eggplant, sliced lengthwise 1/4 inch thick
• 1 pound zucchini, sliced lengthwise 1/4 inch thick
• 1 pound potato, sliced lengthwise 1/4 inch thick
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons minced garlic, divided
• 1 pound onions, diced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons flour
• 2 cups 2% or whole milk
• 1/2 cup grated parmesan cheese
• 2 egg yolks, beaten
• 16 ounces cottage cheese