1 medium-sized eggplant
3/4 c. flour
1 egg, beaten slightly
Water
1/4 lb. crackers, crumbed
Oil

Wash eggplant and slice into 1/4 inch to 1/2 inch slices. Peel. Beat egg slightly and thin with water. Coat slices in flour. Dip in egg mixture then in crumbs. Fry in 1/4 inch oil until browned on both sides. Add oil as needed. If using fry pan 360 degrees works well. Serve plain, or with butter or honey.