Eggplant with lemon

For 10 cans ? l:

4 kg fresh eggplant

500 g vegetable oil

250 g parsley

2,5 lemon

Wash, remove stem of the eggplant, cut into circles, about 2 cm thick, sprinkle with salt (1 kg 60 g of salt), leave on for 15 minutes

Rinse the eggplant with cold water, let dry.

Ignited until white smoke vegetable oil on both sides and fry all aubergine mugs.

Wash greens, chop, slice the lemons thinly.

Banks to warm up, put them in eggplant, alternating with parsley and circles lemons, pour on top of cooled vegetable oil (hardened), retreating from the necks of the cans 2 see

Further eggplant with lemon in banks covered with lids, sterilized at 90 min each Bank, then tightly corked and flips to the top bottom to cool.