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Ingredients
- 1 (16 oz.) eggplant, peeled and thickly sliced
- 6 Tbsp. mayonnaise
- 6 Tbsp. Parmesan cheese
- 1/4 c. seasoned bread crumbs
Method
- Wash and trim only tender pods, not to remove the cap unless using for soup.
- Cook in boiling water one minute.
- Put hot okra in jars leaving 1/2-inch on top.
- Season with 1/2 teaspoon salt to 1 pint of water.
- Process in pressure canner at 10 pounds for 1 pint 25 minutes or at 10 pounds 1 quart 40 minutes.
- Remove from canner and adjust back in hot water for those that do not seal.
