Recipe - Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sau

3 sl White bread; cut or sliced up 1/2inch
; thick
1 cup Water
1 pound Ripe tomatoes; such as
beefsteak,
; peeled and seeded
1 tablespoon Chopped garlic
Kosher salt
Freshly ground black pepper
One fourth cup Spanish olive oil
1 teaspoon Sherry vinegar
1 Hardboiled egg; finely
chopped
One half cup Finely chopped Spanish cured
ham
1 pound Eggplant; peeled and cut
; crosswise into
; 1/4inch strips
2 cup Milk
1 cup Flour
1 cup Cornmeal

In a shallow bowl, add the bread. Pour the water over the bread and
allow to sit for a few minutes. In a food processor fitted with a
metal blade, combine the tomatoes and the garlic. Season with salt
and pepper. Process until smooth. Add the vinegar and the oil.
Process until smooth. Season with salt and pepper. Remove and spoon
into a serving bowl. Sprinkle the top with chopped egg and ham.
Season the eggplant with salt and pepper. Place in a shallow bowl and
add the milk. Cover and allow to sit for 10 minutes. In an electric
fryer or deep pot, preheat the olive oil to 365 degrees F. In a
shallow bowl, combine the flour and the cornmeal. Season with salt
and pepper. Remove the eggplant from the milk, letting the excess
drip off. Dredge each eggplant slice in the seasoned flour mixture,
coating completely. Fry the eggplant in batches, until golden brown,
about 2 to 3 minutes. Remove and drain on paper towels. Season with
salt and pepper.

Serve the fried eggplant on a large platter with the Salmorejo Sauce.
Garnish with parsley.

Yield: 6