In a small bowl whisk the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs being sure to coat thoroughly.
Heat oil in a large frypan over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
While eggplant is cooking combine pasta sauce and chilli flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
Top eggplant with sauce and Parmesan cheese and serve.