Ingredients Edit

Directions Edit

  1. Wash eggplant and parsnip.
  2. Slice eggplant across the width in ½ inch segments.
  3. Discard stem.
  4. Slice parsnip across the width in ⅜ inch segments.
  5. Discard stem.
  6. Arrange eggplant slices on nonstick baking pan or dish.
  7. Arrange parsnip slices evenly across top of eggplant slices.
  8. Add no oil (fat-free).
  9. Add no sugars (diabetic free).
  10. Add no salt (hypertension free).
  11. Add modest amounts of whatever leafy spice you feel might improve flavor, if desired.
  12. Bake in 350°F 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).
  13. Serves undetermined number of masochists for an undetermined number of days or weeks.

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