Fried Eggplant with Salmorejo Sauce

Ingredients

• Salt
• Milk
• Egg
• Half

Directions

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.)