• Preheat the oven to 400°F. Brush 2 baking sheets lightly with olive oil. Spray a 9x13-inch baking dish with oil-spray
• Cut off the tops from the eggplants and cut them lengthwise into 1/4-inch thick slices. Arrange eggplant slices on the baking sheets. 

  Brush each slice with oil and bake 20 minutes, turning slices and rotating the baking sheet when halfway through the baking process. Remove from oven and allow to cool.
• In a large skillet set over medium-high heat, add the sausage and break up with a wooden spoon or fork. 

  Cook, while continuing to stir occasionally, until lightly browned. Drain off and discard the accumulated fat, push the sausage to one side and add the chopped onions, garlic and seasoning mix. Cook and stir until the onions are translucent. 
• Add the wine and cook for 1 minute to burn of the alcohol. Add the marinara sauce, stir to combine well. Increase the heat to high and bring the sauce to a boil then lower the heat and simmer the sauce to reduce the volume. Remove from the heat and reserve. 

To make the Béchamel Sauce:

• Add the butter to a large saucepan set over medium heat and when it has melted add the garlic and cook for a few seconds until fragrant. Add the flour, salt and pepper and cook, stirring until a pale golden color. 

  Add the milk slowly while whisking constantly, bring to a boil and whisk until thick and smooth, about 8-10 minutes. Remove from the heat and set reserve.
• Add the chopped fresh herbs to a small dish and reserve.

To Assemble the Lasagna:

• Spread 1 cup of the béchamel sauce over the bottom of the prepared baking dish. Arrange the eggplant slices in a single layer, overlapping slightly as needed to fit.
• Spoon 1 cup of the meat sauce over the eggplant, then spread another cup of béchamel on top. Sprinkle with ⅓ of the shredded mozzarella and ⅓ of the fresh herbs.

  Repeat the layering—eggplant, meat sauce, béchamel, mozzarella, and herbs—until all ingredients are used, finishing with a final layer of grated Parmesan on top.
• Using a piece of foil large enough to cover the dish, spray the underside with non-stick oil and cover the dish. 

  Transfer the lasagna to the middle of the oven and bake for 30 minutes, remove the foil and continue to bake for another 15 minutes until bubbly and golden brown. Transfer from the oven and cool for 15 minutes, Garnish with parsley or basil before serving.