Moussaka a la Eggplant Parmesan
Fried Eggplant, Béchamel Sauce, Moussaka Ragù, Vlahotiri, Olive Oil
Chef Peter Lipson of Gus & Marty’s | Brooklyn, NY
Adapted by StarChefs | March 2025 | Photo: will blunt
INGREDIENTS
Gyro Spice:
500 grams ground black pepper
400 grams kosher salt
100 grams coriander seeds
100 grams ground cumin
50 grams garlic powder
50 grams ground cinnamon
50 grams ground oregano
25 grams onion powder
Tomato Sauce:
Extra virgin olive oil
4 cans crushed tomatoes
1 kilogram diced yellow onions
250 grams minced garlic
25 grams oregano
25 grams thyme
Moussaka Ragù:
10 pounds ground beef
50 grams neutral oil
25 grams Spanish paprika
Béchamel Sauce:
150 grams butter
150 grams all-purpose flour
1 quart whole milk
1 gram garlic powder
1 gram onion powder
1 gram ground cinnamon
1 gram ground cumin
1 gram coriander seeds
1 gram ground black pepper
To Assemble and Serve:
Yield: 2 servings
Whole eggplant, sliced into 1-inch steaks
Kosher salt
Oil for frying
All-purpose flour
Egg wash
Panko breadcrumbs
Grated Vlahotiri cheese
Greek olive oil
METHOD
For the Gyro Spice:
In a Vitamix Commercial blender, combine all ingredients. Transfer to an airtight container and reserve.
For the Tomato Sauce:
In a pan over medium-high flame, heat oil. Add onion and garlic and sweat until alliums are soft and translucent. Add remaining ingredients and bring to a gentle boil. Reduce heat and let simmer 1 hour, or until desired consistency is achieved. Set aside.
For the Moussaka Ragù:
In a large rondeau over medium-high flame, heat oil. Add beef until evenly browned. Using a slotted spoon, transfer ground beef to a paper-towel lined plate. Drain fat from pan. Return pan to medium-high heat and add paprika, 260 ounces Tomato Sauce, 400 grams Gyro Spice, and 300 grams water. Bring to a gentle boil, then reduce heat and let simmer 1 hour, or until desired consistency is achieved. Transfer to airtight containers and refrigerate.
For the Béchamel Sauce:
In a pan over medium heat, melt butter. Reduce heat and fold in flour until desired consistency is achieved. Set aside. In a pot over medium heat, add all remaining ingredients. Bring to a gentle boil. Add roux and cook until mixture thickens. Pass through a chinois, then let cool. Transfer to a piping bag and set aside.
To Assemble and Serve:
Heat broiler. In a pot over medium-low heat, warm Moussaka Ragù. On a work surface, generously season eggplant with salt. Let sit 30 minutes at room temperature. In a fryer, heat oil to 350°F. In three separate shallow containers, place flour, egg wash, and breadcrumbs. Dredge eggplant in flour followed by egg wash and breadcrumbs. Fry eggplant until golden brown. Transfer to a paper towel-lined plate and let drain. Place fried eggplant on a sheet tray. Top with Béchamel Sauce, piping in a zig-zag motion to cover eggplant from edge to edge. Top with grated cheese. Broil 1 minute, or until cheese begins to bubble. Let cool. Ladle 3 ounces warmed Moussaka Ragù onto a serving plate. Top with fried eggplant. Finish with a drizzle of olive oil.
