Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer
batter and allow excess to drain
off. Place the cornmeal
on a plate and season with salt and pepper and dredge
the pepper in the cornmeal.
In a large frying pan
, heat the oil to 370 degrees F.
Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle
the relleno with some of the balsamic reduction. Garnish with parsley.