Fried Eggplant With Salmorejo Sauce

3 1/2- to 3/4-inch-thick slices country bread, crusts removed (about 1 1/2 cups torn into pieces)
1 pound ripe tomatoes, skinned and seeded
1 clove garlic, minced
¾ teaspoon salt, plus more to taste
¼ cup fruity extra-virgin olive oil
1 teaspoon sherry-wine vinegar (preferable) or red-wine vinegar
1 hard-boiled egg, chopped
¼ cup chopped thinly sliced Spanish Serrano ham or prosciutto

Nutritional Information
- Nutritional analysis per serving (4 servings)
  1618 calories; 129 grams fat; 14 grams saturated fat; 0 grams trans fat; 87 grams monounsaturated fat; 20 grams polyunsaturated fat; 93 grams carbohydrates; 9 grams dietary fiber; 25 grams sugars; 23 grams protein; 80 milligrams cholesterol; 1074 milligrams sodium

4 to 6 servings

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

About 1 hour