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 servings Per serving: 1733 Calories (kcal); 30g Total Fat; (15% calories from fat); 61g Protein; 308g Carbohydrate; 279mg Cholesterol; 768mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C59 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1403g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 528 (43%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 9.8mg||3 %|
|Sodium 217mg||7 %|
|Potassium 434.1mg||11 %|
|Total Carbohydrate 153.8g||45 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 148g|
|Protein 22.8g||33 %|
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Calories per serving: 1242
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