Pare eggplant. Cut in half lengthwise, then cut crosswise making 1/2-inch thick slices. Combine egg and water. Dip eggplant in egg mixture, then in mixture of bread crumbs, salt and pepper. Cook eggplant in hot oil for 2 to 3 minutes on each side, or till tender and brown. Drain on paper towels. Sprinkle with additonal salt. Keep warm in slow oven while cooking remaining eggplant.