1Preheat oven to 400°F. Place eggplant slices on a 12"x16" baking pan and cover tightly with foil. Cook for 20 to 25 minutes.
2In a large pan, sauté onion and garlic in olive oil until onion is soft. Add the remaining ingredients and cook sauce for 4-5 minutes.
3Meanwhile, beat together ricotta, cream cheese and eggs until blended.
4To assemble the casserole, spread sauce on the bottom of a 9"x13" casserole dish. Layer 1/2 of the eggplant slices and 1/2 the sauce. Repeat with remaining eggplant and sauce. Spread cream topping on top.
5Lower oven temperature to 350°F. Bake for 30-35 minutes or until lightly browned.