Preheat oven to 175°C and position oven rack at mid-level.
Sprinkle eggplant pieces with salt and allow juices to drain.
Heat vegetable oil in a deep frying pan, dry and fry the eggplant in batches until golden. Set aside and allow the excess oil to drain.
In the same pan, heat olive oil in a frying pan on medium high heat and saute onions until soft, add garlic and tomato paste and cook for another 1-2 mins.
Add crushed tomatoes, hot water, MAGGI® Chicken Bouillon, red bell peppers and rosemary and allow to simmer on medium heat for 15 mins.
In a mixing bowl combine feta cheese, ricotta cheese, cream, parsley and olives and gently mix together.
Spoon over 3-4 tablespoons of the tomato sauce on the bottom of a baking dish. Add a layer of lasagna sheets, sprinkle 1/3 of the fried eggplants, 6-7 spoons of tomato sauce and cheese mixture, layer another row of lasagna sheets sheets and repeat for the remaining ingredients.
Sprinkle the top with grated Parmesan cheese and bake in the oven for 30-40 mins until fully cooked and cheese is slightly golden on top.