1 medium eggplant, peeled and halved lengthwise
1 egg, slightly beaten
1 tbsp. water
1/2 c. rich, round crackers, crushed
2 tbsp. parsley, minced
Salt, to taste
Pepper, to taste
1/2 c. vegetable oil

Cut eggplant halves crosswise into 1/2 inch slices. Combine cracker crumbs, parsley, salt, and pepper. Dip eggplant into egg mixture. Coat with crumb mixture on both sides. Heat oil in large frying pan. When hot, add eggplant slices, a few at a time. Cook about 2 to 3 minutes per side, turning once, until golden. Drain on paper towels or absorbent brown paper.

Note: This procedure works well for zucchini and yellow crookneck squash, too.