80: READ: With knife, cut eggplant crosswise into 1/2" thick slices.
90: READ: Cut each slice in half.
100: READ: Cook eggplant in hot olive oil, over medium heat in 12" skillet.
110: READ: Stir constantly until well coated.
120: READ: Add water, salt and pepper.
130: READ: Cook stirring frequently, until eggplant slices are tender, about 5 minutes more.
140: REM: To serve garnish with parsley.