Peel eggplant nad cut into finger-size strips. Sprinkle with salt and pepper. Combine egg and water; mix well. Dredge strips in flour; then dip in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until golden brown. Drain on paper towels. Yield: 4-6 servings. Submitted to magazine by Eloise Haynes, Greenville, Mississippi Mc formatting by bobbi744@sojourn. Com