1 med. eggplant, peeled & sliced into 1/2x2" strips
1 c. pancake flour
1 egg
1/4 c. water
1/2 c. Parmesan cheese, grated
Salt
Vegetable oil

Beat egg and water together. Dip eggplant strips into egg mixture; then roll in pancake flour. Drop into hot oil and cook until golden brown, about 2-3 minutes. Drain on paper towel and sprinkle lightly with salt and Parmesan cheese.