Prep Time: 1½ Hours
Yields: 12 Servings

What better way to trick Dad into eating vegetarian this Father’s Day than by adding beer to the recipe. With his favorite beer and just the right amount of spice, he is sure to be pleased if this is on the table.

Ingredients for Eggplant:
3 pounds eggplant, unpeeled, sliced ¾-inch thick
4 eggs
1 (12-ounce) beer
3 cups flour
2 tbsps baking powder
2 tbsps grated lemon zest
1 tsp cayenne pepper
1 tsp paprika
½ cup olive oil
salt and cracked black pepper to taste
vegetable oil for frying
½ cup freshly grated Parmesan cheese
½ cup chopped fresh parsley

In a large mixing bowl, whisk eggs. Add beer, 1½ cups flour, baking powder, lemon zest, cayenne pepper and paprika. Whisk until smooth. Cover with plastic wrap and set aside at least 30 minutes. Preheat oven to 350°F. Brush eggplant with olive oil, and season with salt and pepper. On a baking pan, place eggplant in a single layer. Bake 10–12 minutes or until just tender. Remove and let cool. In a home-style deep fryer such as a FryDaddy, heat vegetable oil to 375°F. Dip a few slices of eggplant into remaining 1½ cups of flour to coat lightly then dip in batter, coating well. Carefully slip eggplant into deep fryer, and cook until golden brown. Turn with a fork to brown all sides. Remove fried eggplant and drain on a plate lined with paper towels. Keep warm while preparing remaining eggplant. Sprinkle with Parmesan cheese and parsley. Serve with Spicy Roasted Bell Pepper Dip.

Ingredients for Dip:
3 large red bell peppers
4 Roma tomatoes
6 tbsps olive oil
1/8 tsp crushed red pepper
salt and cracked black pepper to taste

Preheat oven to 450°F. Place bell peppers and tomatoes on a baking pan, and rub with 2 tablespoons olive oil. Roast 10–20 minutes or until charred on all sides, turning often. Remove from oven, and place peppers and tomatoes in a plastic bag to steam and loosen skins. When cool enough to touch, rub off skins. NOTE: Do not rinse under water. Remove cores and seeds. Cut peppers and tomatoes in large pieces, and place them in a food processor. Add remaining olive oil and crushed red pepper. Blend until smooth. Season with salt and pepper.

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