1) Peel and slice the aubergine 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.
2) Batter the aubergine by dipping first in beaten eggs, then in breadcrumbs seasoned with salt, pepper, oregano, parsley and garlic powder. (If you need to use shop-bought seasoned breadcrumbs omit salt and pepper.)
3) In a deep-sided frying pan heat the olive oil to 180C. Add a little butter (for flavour) and fry the aubergine in batches until golden brown. Drain on paper towels and set aside.
4) Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.
5) Chop the mint and Italian parsley.
6) Spoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer aubergine slices with the chopped mint, parsley and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and grated Parmesan.)
7) Boil the lasagne sheets with a little oil, so that they do not stick, and some salt, to impart some flavour.
8) In a beautiful serving dish layer marinated aubergine, lasagne sheets, fresh mozzarella, basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the lasagne sheet is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.
Serve at room temperature for the best summer lasagne. Manga!!!