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1
Peel and slice the eggplant and salt it in a colander.
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2
Cover with paper towels and a tea kettle that is full and heavy.
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3
Let stand for about 1 hour until moisture is released.
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4
This first step is very important to remove any bitterness.
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5
Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder.
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6
(If you need to use store bought seasoned bread crumbs omit salt and pepper.)
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7
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.
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8
Drain on paper towels and set aside.
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9
Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic.
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10
Season with salt and pepper, to taste.
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11
Chop the mint and Italian parsley.
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12
Spoon 2 tablespoons vinaigrette in the bottom of a large bowl.
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13
Layer eggplant slices with the chopped mint, parsley, and the vinaigrette.
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14
Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour.
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15
(Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)
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16
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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17
In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette.
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18
Repeat until all the layers are formed, making sure that the noodle is not the last layer.
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19
Garnish with cherry tomatoes.
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20
Season with salt and pepper, to taste.
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21
Serve at room temperature for the best summer lasagna.
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22
Manga!!
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23
!
