1 sm. eggplant
3/4 c. fine fresh bread crumbs
1/4 c. water
4 tbsp. vegetable oil
1 egg
1/4 c. freshly grated Parmesan cheese
Salt and pepper to taste
Flour for dredging

Cut eggplant in 1/2 inch thick slices; set aside. Combine bread crumbs and cheese. Mix egg, water, salt, and pepper. Dip eggplant in flour; remove excess. Dip in egg mixture. Remove excess; dip in cheese-bread crumb mixture. Pat slices firmly so they are evenly coated. Fry in hot oil until golden brown on both sides. Drain on paper towels.