• Start by making the tomato sauce. Saute the onions for a few minutes, add the garlic, and continue sautéing until the onions are translucent.
• Add the remaining sauce ingredients and simmer uncovered for approximately 30 minutes.
• Prepare the eggplant by placing the slices onto an oiled baking sheet. Season with some salt, then cover with aluminum foil and bake at 375°F until tender.

  This will take about 30 minutes.
• While the eggplant is baking, sauté the zucchini slices in oil until tender.

Custard

• To prepare the custard on top of this dish, heat the milk in one saucepan and melt the butter over medium heat in another.

  Add the flour to the butter to make a roux, and cook for 3 minutes, continuously whisking the mixture so it does not burn on the bottom of the pan.
• Slowly add the hot milk while whisking until it becomes a thick but smooth sauce.
• Remove the sauce from the heat and let it cool for approximately 10 minutes.
• Whisk in the egg yolks and nutmeg.
• Season to taste with salt & pepper.

To Assemble the Moussaka

• You'll need a deep baking dish, approximately 9" x 13" x 2", that has been oiled. Spread about half the homemade tomato sauce on the bottom of the pan and then layer the eggplant slices, half the feta cheese, half the breadcrumbs, and the remainder of the tomato sauce.
• On top of this, add the zucchini slices and the remaining feta cheese and breadcrumbs.

  The custard goes on top of everything but then is topped with Parmesan cheese and freshly chopped parsley.
• Throw the pan into the preheated oven and bake uncovered at 375°F for 45 minutes to 1 hour or until bubbly and golden.
• Be sure to let the casserole sit at room temperature for 15 minutes before serving.