| 1 | Wash eggplant and parsnip. |
| 2 | Slice eggplant across the width in ?inch segments. |
| 3 | Discard stem. |
| 4 | Slice parsnip across the width in 3/8 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 (fatfree). |
| 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 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). |
| 13 | Serves undetermined number of masochists for an undetermined number of days or weeks. |
