Pan Fried Eggplant

1 medium eggplant

1 slightly beaten egg

1 tablespoon cold water

½ cup fine dry breadcrumbs

½ teaspoon salt

Dash pepper

Pare eggplant. Cut in half lengthwise, then cut crosswise making ½ inch thick slices. Combine egg and water. Combine breadcrumbs, salt, and pepper. Dip eggplant in egg mixture, then in breadcrumb mixture. Cook eggplant in hot oil for 2 to 3 minutes on each side, or until tender and brown. Drain on paper towels. Sprinkle with additional salt and pepper to taste. Keep warm in slow oven while cooking remaining eggplants.