1. Cut the eggplants lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch-wide strips, then cut the strips into 3-1/2-inch lengths. Place in a large bowl and add enough cold water to cover by 1 inch. Allow to stand for 30 minutes. Drain in a colander and distribute over absorbent paper. Pat dry.
2. In a wide mixing bowl, whisk together the eggs, water, salt, and pepper. Dip the strips of eggplant into the beaten eggs, then coat with bread crumbs. Place on a baking sheet and allow to stand for 30 minutes.
3. Heat the oil in a deep-fat fryer. When it reaches 375°, add the eggplant in small batches. Cook until lightly browned and drain on absorbent paper. Sprinkle with coarse salt and serve on a napkin-lined plate.