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 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, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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