Pare eggplant and cut in thin slices. Sprinkle with salt and let stand under a weight until some of the juices run out. Drain off liquid and sprinkle with flour. Dip in slightly beaten egg, diluted with 2 tablespoons water and seasoned with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover with fine dry bread crumbs. Fry in little fat 8 to 10 minutes, turning once to brown both sides. Serves 6.