Yield: 1 Servings
1 Eggplant 1 Parsnip Wash eggplant and parsnip. Slice eggplant across the width in 1/2 inch segments. Discard stem. Slice parsnip across the width in 3/8 inch segments. Discard stem. Arrange eggplant slices on nonstick baking pan or dish. Arrange parsnip slices evenly across top of eggplant slices. Add no oil (fatfree). Add no sugars (diabetic free). Add no salt (hypertension free). Add modest amounts of whatever leafy spice you feel might improve flavor, if desired. Bake in 350 degree oven for 45 minutes or until product is of desired texture (adding a small amount of distilled water and covering dish while cooking might help). Serves undetermined number of masochists for an undetermined number of days or weeks. Source: original recipe Posted by Methuselah <firstname.lastname@example.org> to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, email@example.com. 1.80?