Saute onion until lightly browned. Add garlic, and saute 30 seconds. Add wine, cook 1 minute. Add tomatoes and ingredients diced tomatoes thru tomato sauce. Simmer 20 minutes.
Preheat oven 450°F. Arrange slices in single layer on paper towels. Sprinkle salt on both sides. Let stand 15 minutes. Combine water, oil and egg whites in a shallow bowl stirring with a whisk. Place the bread crumbs in another shallow dish. Dip eggplant in egg white mixture and dredge in breadcrumbs. Place slices on baking sheet coated with cooking spray. Bake for 24 minutes or until eggplant is golden & crisp. Turn after 12 minutes. Cool on a wire rack.
LAYERING AND BAKING LASAGNA:
Combine cheeses and pepper. Spoon 3/4 cup sauce into bottom of a 9 x 13 pan.
Layer noodles over sauce. Arrange a single layer of eggplant slices over noodle. Top with 3/4 cup sauce and 1/3 cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 350°F for 40 minutes.