Summer Moussaka

Name: Summer Moussaka
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: European, Mediterranean, Greek
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