Meatballs Eggplant Parmesan

Prep time: 1 hour | Cook time: 30 minutes | Servings: 4 - 6

Ingredients:
1 cup flour
1 cup beer
1 medium or 2 small eggplant
1/2 lb. pasta of your choice
1 package Al Fresco Tomato Basil Meatballs (or your choice)
1/2 jar Classico Roasted Garlic Tomato Sauce (or your choice)
1 small onion, minced
2 cloves garlic, minced
2T red wine (optional)
olive oil
canola oil
salt
pepper


Directions:
Combine 1 cup flour with 1 cup beer and whisk until smooth. Set aside for 1 hour.

Place eggplant slices into a colander nestled over a  bowl, and salt well. (Don't worry, you'll rinse this salt off later) Let sit for 30 minutes, then rinse your eggplant and set aside.


Heat 1/2T olive oil in a sauce pan over medium heat, and add meatballs. Mix to coat with oil, and fry a few minutes stirring often.

Fill a large pot with water, add salt and oil and bring to a boil. Add pasta and cook according to package instructions. Drain well, combine with 2t olive oil and set aside.

When meatballs are browned, remove to a plate and set aside. Add 2t olive oil and onion, and saute a few minutes. When onions become translucent add garlic, stir to combine, and saute another minute. Add wine Reduce heat to simmer and add tomato sauce, being careful to avoid splatter. Return meatballs to the pan and mix to coat. Simmer.

Fill a large pot with 1.5 - 2" oil (I use canola) and heat over medium high. Dredge eggplant in 1/2 cup flour mixed with salt and pepper. Coat eggplant with batter and, when the oil is hot, add a few pieces being careful not to crowd them. Fry until golden brown, flipping once half way through cooking.

Place pasta on plate, top with meatballs and sauce, and top that with a few slices of eggplant.

Note: To complete the meal serve with my parmesan garlic biscuits or garlic bread of your very own, and a fresh green salad (Caesar salad would be fantastic).

Inspiration for beer battered eggplant came from Maple Spice, check 'em out!