Slow-Cooker Eggplant Parmesan

After a little preparation in the morning, you can prepare a delicious lean eggplant dish with parmesan cheese in a slow cooker for dinner.
Sprinkle the eggplant on both sides with salt, place on paper towels and let stand for 20 minutes. Rinse; pat dry.Mist up the inside of the slow cooker with cooking spray. Place 1/4 cup marinara on the bottom. Dip eggplant in egg, then sprinkle with breadcrumbs. Layer the eggplant on top of the sauce. Drizzle with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Lay out the sauce, eggplant and cheese in layers, finishing with the cheese (about 4 layers), filling the mold 2/3 full.Cover and cook over low heat until the eggplant is tender and the cheese is melted, 4 to 6 hours. Spoon into plates, sprinkle with basil, and serve.