Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes.
Remove from heat; stir in cream and Parmesan cheese. Set aside.
Peel eggplant, and cut crosswise into 1/4-inch-thick slices.
Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened.
Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
Bake at 350 for 35 to 40 minutes or until golden brown.
Let stand 20 minutes before serving.
*6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top.
Bake, covered, at 350 for 45 minutes.
Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.
Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.
