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CATEGORY CUISINE TAG YIELD
Eggs Digest, Fatfree, Feb95 1 Servings

INGREDIENTS

1 Eggplant
1 Parsnip
Issue 2] Feb. 2, 1995.

INSTRUCTIONS

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 <lazarus@netaxs.com> to the Fatfree Digest  [Volume
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, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 35.9mg
Potassium: 2050.1mg
Carbohydrates: 75g
Fiber: 26.8g
Sugar: 29g
Protein: 7.7g


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