1 medium-sized eggplant
fine dry crumbs
fat for frying
1 - Peel the eggplant; and cut in 1" cubes.
2 - Dust with salt, pepper, and crumbs.
3 - Dip in the egg, beaten and diluted with 1/4 cp water.
4 - Dust thickly with crumbs; and fry until golden in deep fat
hot enough to brown a bit of bread in 55 seconds.