Pan-Fried Eggplant - cooking recipe

Ingredients

1 medium eggplant, peeled
1 slightly beaten egg
1/2 c. finely crushed Ritz round crackers
2 Tbsp. snipped parsley
1/2 c. cooking oil

Preparation

Halve eggplant lengthwise, then cut crosswise into 1/2-inch slices.
Combine egg and 1 tablespoon water.
Combine crackers, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Dip eggplant into egg mixture, then into cracker mixture.
Cook in hot oil until tender and golden (2 to 3 minutes per side).
Drain on paper towel and serve.