Canned fried eggplant

4 kg Eggplant

500 g vegetable oil

250 g parsley

2-3 lemon

salt

Slice the eggplant circles thickness of 1.5-2 cm, salt and leave for 15-20 minutes, rinse thoroughly, allow to drain water.

Fry eggplant in oil, salt again cooled to 40 degrees, put into prepared jars, alternating with thin slices of lemon and chopped parsley, pour the remaining butter jars that it is 2 cm below the edge of the banks.

Further canning do so: 0.5 liter sterilized jars - 20 minutes, 1 l - 20 min.

Canned eggplant cork lid, turn, allow to cool.