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1
In a shallow bowl, add in the bread.
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2
Pour the water over the bread and allow to sit for a few min.
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3
In a food processor fitted with a metal blade, combine the tomatoes and the garlic.
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4
Season with salt and pepper.
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5
Process till smooth.
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6
Remove the bread from the water and squeeze dry.
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7
With the machine running, add in the bread.
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8
Add in the vinegar and the oil.
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9
Process till smooth.
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10
Season with salt and pepper.
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11
Remove and spoon into a serving bowl.
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12
Sprinkle the top with minced egg and ham.
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13
Season the eggplant with salt and pepper.
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14
Place in a shallow bowl and add in the lowfat milk.
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15
Cover and allow to sit for 10 min.
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16
In an electric fryer or possibly deep pot, preheat the extra virgin olive oil to 365 degrees.
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17
In a shallow bowl, combine the flour and the cornmeal.
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18
Season with salt and pepper.
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19
Remove the eggplant from the lowfat milk, letting the excess drip off.
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20
Dredge each eggplant slice in the seasoned flour mix, coating completely.
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21
Fry the eggplant in batches, till golden, about 2 to 3 min.
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22
Remove and drain on paper towels.
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23
Season with salt and pepper.
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24
Serve the fried eggplant on a large platter with the Salmorejo Sauce.
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25
Garnish with parsley.
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26
This recipe yields 6 servings.
