sf wrote:

> On Sun, 18 Jul 2010 23:38:49 -0700, JL wrote:
>
>
> >I do the same thing with eggplant a lot, but every once in a while with
> >zucchini
>
>
> The zucchini doesn't end up as mush? I can't over steam zucchini for
> a minute or two without it getting too soft, let alone cook twice.
>
When the lightly egged & floured zucchini or eggplant slices (1/8 inch
or thicker) is lightly pre cooked and then included in a lasagna or
parmesan eggplant type recipe one dont notice the "mushiness' so much.

--

Mr. Joseph Paul Littleshoes Esq.

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