Summer Eggplant Lasagna

Name: Summer Eggplant Lasagna
Ingredients: 1 eggplant; Salt; 2 eggs, beaten with 1 teaspoon water; 1 1/2 cups plain bread crumbs; 1 cup grated Parmesan; Freshly ground black pepper; 2 tablespoons dried oregano; 2 tablespoons dried parsley leaves; 2 tablespoons garlic powder; Olive oil, for frying; 1 or 2 tablespoons butter, depending on taste; 1/2 cup red wine vinegar; 1 cup olive oil; Scant 1/4 cup chopped peppadew peppers; 2 tablespoons sugar; 1 teaspoon dried oregano; 1 to 2 garlic cloves pressed through a garlic press; Salt and freshly ground black pepper; 1/2 cup mint leaves; 2 tablespoons Italian parsley leaves; Minced garlic; Shredded Parmesan; 1/2 (16-ounce) box lasagna noodles; 1 pound ball fresh mozzerella cheese, cubed or shredded; 1/2 cup basil leaves; Cherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish