Eggplant Crisps with Skordalia and Oven-Dried Tomatoes

6 plum tomatoes, cored, halved lengthwise, seeded

1/4 cup extra-virgin olive oil

1 garlic clove, chopped

1 teaspoon chopped fresh thyme Skordalia

1 head of garlic

1 tablespoon extra-virgin olive oil

1 pound russet potato es, peeled, cut into 3/4-inch cubes

6 tablespoons whipping cream

1/4 cup (1/2 stick) butter

1 tablespoon sour cream

1 cup sliced almond s, toasted, cooled, finely ground

1 tablespoon fresh lemon juice

1 garlic clove, minced Eggplant

18 1/4-inch-thick round eggplant slices (cut from 1 large)

4 cups whole milk

6 large egg whites

2 cups dry breadcrumb s

4 cups vegetable oil (for frying)

3/4 cup thinly sliced fresh basil

1 cup oil -cured olives