Summer aubergine lasagne Recipe | Food Network UK

Ingredients

• 1 aubergine
• Salt
• 2 eggs, beaten with 1 tsp water
• 1 1/2 cups plain breadcrumbs
• 1 cup grated Parmesan cheese
• Freshly ground black pepper
• 2 tbsps dried oregano
• 2 tbsps dried parsley leaves
• 2 tbsps garlic powder
• Olive oil, for frying
• 15-30g butter, depending on taste
• 120ml red wine vinegar
• 12 tbsps olive oil
• Scant 1/4 cup chopped peppadew peppers
• 2 tbsps sugar
• 1 tsp dried oregano
• 1-2 garlic cloves, pressed through a garlic press
• 1/2 cup mint leaves
• 2 tbsps Italian parsley leaves
• Minced garlic
• Grated Parmesan cheese
• 1/2 (450g) box lasagne noodles
• 450g ball fresh mozzerella cheese, cubed or shredded
• 1/2 cup basil leaves
• Cherry or grape tomatoes, halved, tossed with some vinaigrette, for garnish