Remove the stem of the melanzane and cut the fruit lengthwise into 1/2 cm thick slices. Season lightly with salt.
Dip the tomatoes briefly in boiling water, cool, skin and cut into quarters. Grind finely with a hand blender or in a hand mixer.
Remove peel from shallots and garlic and chop finely. Coarsely chop basil. To the Paradeiser sauce form. Add olive oil, juice of one lemon and honey and season with salt and pepper. Allow to infuse for at least thirty minutes.
Finely chop the marjoram. Put it in a suitable bowl with the flour. Add the beer and mix everything together to form a smooth dough. Leave to soak for about fifteen minutes.
Dry the slices of melanzana with kitchen roll and season lightly with pepper.
Cover the bottom of a wide pan 1/2 cm high with olive oil. Heat until bubbles rise when a wooden ladle is dipped. Working in batches, pull the slices of melanzana through the beer batter and bake in the hot oil for 3-4 minutes until golden, turning once to the other side. Drain on kitchen roll. Keep warm in the oven at 100 degrees until all the melanzane are baked.
Serve the tomato sauce separately.
(*) Marjoram – The leaves of this petite to bushy herb are popular as a meat and sausage herb because they contain bitters and essential oils that aid digestion. Fresh marjoram, like almost all herbs, should be