I just sprinkled it on at the last few minutes of lunch prep. Wow. Awesome. I wouldn't bother with an egg-wash. At most a little squeeze of fatfree Italian, but totally unnecessary. Basically I sprinkled it on at the last few minutes of baking/broiling. There is enough moisture in zucchini/eggplant to make it stick. I ate it more as a kind of warm salad. I'll have to try it with different "cuts" of the veggies, sometime.
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Re: It is GOOD with zucchini and eggplant and mushrooms!
