Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sauce) Recipe

• 3 slc white bread, 1/2" thick
• 1 c. water
• 1 lb ripe tomatoes, such as beefsteak peeled, seeded
• 1 Tbsp. minced garlic Kosher salt to taste Freshly-grnd black pepper to taste
• 1/4 c. Spanish extra virgin olive oil
• 1 tsp sherry vinegar
• 1 x hard-boiled egg finely minced
• 1/2 c. finely-minced Spanish cured ham
• 1 lb eggplant peeled, and cut crosswise into 1/4" strips
• 2 c. lowfat milk
• 1 c. flour
• 1 c. cornmeal

Directions