Cook lasagna noodles following package directions.
Heat 1 tablespoon oil; sauté onions and garlic. Add tomatoes and
spices; simmer 15 to 20 minutes.
Coat eggplant with a mixture of flour, salt and pepper. Pan-fry
in olive oil until tender. Add wine to sauce.
Mix ricotta cheese with Parmesan, eggs, salt, and pepper to taste.
Spoon enough sauce to cover a 9-inch square pan. Add a layer of
noodles, then cheese, then eggplant. Cover with sauce; repeat. Sprinkle
top with remaining cheese.