Eggplant Crisps with Skordalia and Oven-Dried Tomatoes

Ingredients

• 1 cup sliced almonds
• 4 tablespoons butter
• 1 pound russet potatoes
• 1 cup oil-cured olives
• ¾ cup fresh basil
• 4 cups vegetable oil
• 2 cups dry breadcrumbs
• + 13 more ingredients
• • 6 large egg whites
  • 4 cups whole milk
  • 18 1/4-inch-thick round eggplant slices
  • 1 garlic clove
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sour cream
  • 6 tablespoons whipping cream
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic
  • 1 teaspoon fresh thyme
  • 1 garlic clove
  • ¼ cup extra-virgin olive oil
  • 6 plum tomatoes

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender...

View full recipe at Epicurious