Pan-Fried Eggplant - cooking recipe

Ingredients

1 medium eggplant
1 slightly beaten egg
1 Tbsp. cold water
1/2 c. fine dry bread crumbs
1/2 tsp. salt
dash of pepper

Preparation

Pare eggplant; cut in half lengthwise, then cut crosswise, making 1/2-inch thick slices.
Combine egg and water.
Dip eggplant in egg mixture, then in mixture of bread crumbs, salt and pepper.
Cook eggplant in hot oil for 2 to 3 minutes.
Drain on paper towel.
Makes 4 to 6 servings.