Eggplant Caesar - cooking recipe

Ingredients

1 (16 oz.) eggplant, peeled and thickly sliced
6 Tbsp. mayonnaise
6 Tbsp. Parmesan cheese
1/4 c. seasoned bread crumbs

Preparation

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.