Wash the tomatoes, remove a thin slice from the stem end, and slice the rest of the tomatoes about one/half inch thick. Beat the egg slightly; add the water. Dip the tomatoes in the egg mixture and roll in the bread crumbs, which have been seasoned to taste with salt and pepper. Place upon a paper towel, allowing the coated tomatoes to dry somewhat before frying. Heat oil in a frying pan. Place the tomatoes in the hot oil until brown on one side. Lift the pan onto a hot platter, stir in the cream, and cook slowly until thickened. Season, if necessary then pour over tomatoes; sprinkle with parsley. Serve at once.