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1
Peel the eggplant and cut into quarter-inch slices lengthwise.
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2
Salt each slice and stack in a shallow pie pan, cover with a plate that will fit inside the pan and weigh it down with a small heavy skillet.
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3
Refrigerate for 12 hours, draining once after the slices have given up some of their liquid.
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4
Bring the vinegar and one cup of water to a boil in a medium-sized saucepan.
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5
Drain the eggplant slices and blanch the slices in the vinegar and water for one minute, drain and pat dry.
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6
Lightly coat a non-reactive loaf pan with a little of the oil.
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7
Layer the pan with the eggplant slices, garlic, herbs and oil until all the ingredients are stacked in the pan.
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8
Cover with oil, cover tightly and refrigerate for one week before using.
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9
Cut the tomatoes in half lengthwise and chop.
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10
Place them in a bowl with the oregano, salt and pepper and toss with the olive oil, or enough to coat, and set aside.
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11
Place four to five marinated eggplant slices on individual serving plates and set aside.
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12
Bring one quart of water to the boil in a medium-sized saucepan.
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13
Turn off the heat, add the mozzarella cubes and let sit for 30 seconds.
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14
Remove the cubes with a slotted spoon and divide among the salad plates.
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15
Evenly divide the tomatoes and their juices over the mozzarella and top with the parsley sprigs.
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16
Serve immediately.
