Cut eggplants into 1 cm thick slices. Place on absorbent paper in a single layer and sprinkle with salt. Allow to stand for 30 minutes.
Preheat the oven to moderate 180°C.
Blot eggplant dry with absorbent paper. Place eggplant in a single layer on a lightly greased baking try. Brush tops with a little of the oil. Bake for 30 minutes or until the eggplant is just tender, turning once during cooking.
Heat remaining oil in a pan, add onion and garlic, cook over a low heat for 3-4 minutes or until onion is tender. Add tomato pieces, basil and wine. Simmer, uncovered, for 10 minutes, stirring occasionally.
To assemble Lasagna: Preheat oven to moderate 180°C, lightly grease a 30cm x 20cm x 6cm baking dish. Arrange a few sheets of lasagne over the base of dish. Place eggplant slices in a single layer over the lasagne sheets. Top with half the tomato mixture, then add another layer of lasagne.
Combine the cream and egg, and pour over the lasagne sheets and bake in oven 30 minutes.