1 med. eggplant (about 1 1/2 lbs.)
1 c. bread crumbs
Salt & pepper, to taste
1 egg
1 tbsp. water
1/4 c. oil

Peel and slice eggplant, 1/4 inch thick. Mix crumbs, salt and pepper. Beat egg slightly and add water. Dip eggplant in egg, then roll in crumbs. Fry in hot oil 3-5 minutes, turning to brown on both sides. Sprinkle with salt. Serves 4. Yum, yum!