Pro at Cooking - Episode 6 - Dave's Eggplant Parmesan

Hey noobs. Episode 6 is out. It's pretty effing good. I lied when I said eggpant parmesan is alright. It's actually effing good! www.proatcooking.com Ingredients: * mozzarella * parmesan * diced tomato * red pesto * tomato * eggplant * mushroom * garlic Preparation: Heat olive oil in a pan. Chop or press or BITE a bunch of garlic into the pan/olive oil once it has heated up. It will smell pretty effing awesome. Place thick cuts of eggplant into pan. Let the garlic and eggplant brown a bit, then flip the pieces of eggplant once so that the slightly browned side is up and the unbrowned side will now remain downwards for the remainder of the process. The idea is to time out these steps so that the garlic is browned but not burned at this point. Nicely browned garlic doesn't react with the acids in the tomato juices to produce undesirable flavors. Chop a bunch of mushrooms into quarters and place them into the pan, touching the bottom whenever possible (place them in between the eggplant pieces). The water from the mushrooms should sizzle in the pan once they start cooking - this will keep the other ingredients from burning or browning too much. You can put a lot of mushrooms in; dont worry if it seems like too many, they will cook down later. Cover the pan at this point with a large lid so that the mushrooms on top can start to cook as well. Chop up 2-3 fresh tomatoes and place them in the pan. Add one large can of diced tomatoes, and spread the diced tomatoes and fresh ...