Lentil and Eggplant Moussaka

Name: Lentil and Eggplant Moussaka
Ingredients: 1.5 pounds eggplant, cut into 1/4-inch slices; 1 pound tomatoes, stems removed; 2 tablespoons olive oil; 2 medium onions, minced; 3 cloves garlic, minced; 0.5 cup beluga lentils; 2 tablespoons tomato paste; 1.5 cups vegetable broth; 1.5 pounds zucchini, chopped; 1 tablespoon dried savory; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 0.75 cup crumbled feta cheese; 1.25 cups plain Greek yogurt; 4 large eggs; sea salt and freshly ground black pepper to taste