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1
Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.
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2
Batter the eggplant by dipping first in beaten eggs, then in homemade bread crumbs seasoned with salt, pepper, oregano and parsley. (If you need to use store bought seasoned bread crumbs add salt and pepper.)
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3
In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
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4
Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews and a little sugar. Season with salt and pepper.
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5
Chop the basil, mint and Italian parsley.
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6
Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
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7
In a beautiful serving dish layer the noodles, then the eggplant then sprinkle with some fresh mozzarella, then the herbs and finally drizzle with the vinaigrette.
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8
Repeat until all the layers are formed, making sure that the noodle is not the last layer.
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9
Serve at room temperature for the best summer lasagna. Manga!
