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1
To prepare the eggplant, peel it and slice across into 1/8-inch-wide slices.
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2
Combine 4 cups milk and the salt in a large shallow baking dish and add the eggplant.
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3
Add enough of the remaining milk to cover the eggplant.
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4
Let soak at least a half-hour before cooking.
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5
(You can do this several hours ahead and refrigerate.)
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6
Meanwhile, to make the sauce, soak the bread briefly in water and squeeze dry.
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7
Place the tomatoes, garlic and 3/4 teaspoon salt in the bowl of a food processor and puree.
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8
With the processor running, gradually add the bread, process until smooth and drizzle in the olive oil.
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9
Add the vinegar and taste for salt.
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10
Transfer to a serving bowl and top with the egg and ham.
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11
Set aside.
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12
Preheat the oven to 200 degrees.
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13
Mix the cornmeal and flour in a pie plate.
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14
Pour the vegetable oil into a skillet to a depth of 1 inch and heat until the oil quickly browns a cube of bread.
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15
Remove the eggplant from the milk but do not dry.
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16
Quickly coat the slices with the cornmeal and flour, patting to make sure it adheres well.
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17
Slide the slices into the oil and fry until golden (a few minutes), turning once.
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18
Drain on paper towels and keep warm in the oven while frying the remaining slices.
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19
Serve immediately, accompanied by sauce.
