Eggplant Parmesan Lasagna

Name: Eggplant Parmesan Lasagna
Ingredients: 2 26-oz jars tomato, garlic, and onion pasta sauce; 1/4 cup fresh basil ; chopped; 1/2 teaspoon dried, crushed red pepper; 1/2 cup Whipping cream; 1 cup Grated Parmesan cheese; 1 large eggplant ; (about 1 1/2 lb.); 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 3 large Eggs ; lightly beaten; 3 tablespoons Water; 1 cup All-purpose flour; 6 tablespoons olive oil; 6 lasagna noodles ; cooked and drained; 1 15-oz container part-skim ricotta cheese; 2 cups Mozzarella cheese ; (8 oz.) shredded