Eggplant Caesar

4 ingredients
6 steps

Ingredients

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

Directions

  1. 1
    Wash and trim only tender pods, not to remove the cap unless using for soup.
  2. 2
    Cook in boiling water one minute.
  3. 3
    Put hot okra in jars leaving 1/2-inch on top.
  4. 4
    Season with 1/2 teaspoon salt to 1 pint of water.
  5. 5
    Process in pressure canner at 10 pounds for 1 pint 25 minutes or at 10 pounds 1 quart 40 minutes.
  6. 6
    Remove from canner and adjust back in hot water for those that do not seal.

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