Instructions: Cut the eggplant into 8 slices about 1/2" thick. Set aside. Combine the bread crumbs and cheese. Set aside. mix the egg, water, salt and pepper. Blend well and set aside. Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated. Heat 2 T. of oil in a non-stick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.

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