• Slice Eggplant into 1cm thick slices and pop into water
• In a bowl mix breadcrumbs, Greek seasoning and 1 tablespoon Parmesan cheese.
• Slice by slice crumb the eggplant slices and place in slow cooker in circular style overlapping about half way each slice.
• Cook on high for one hour, with tea towel under lid.
• Remove from cooker.
• Straight from the jar, add a minimal layer of the tomato sauce, just enough to spread over the slow cooker base.
• Layer eggplant flat and sprinkle approximately 1 tablespoon of Parmesan and another light layer of sauce.
• Repeat process until all eggplant has been layered (as similar to a lasagne)
• With remaining sauce add 1 cup of water to the jar and shake, pour remaining sauce over the top of the dish and sprinkle again with the Parmesan.
• Cook on low for a further two hours.

Notes

• In regards to the jar of tomato based pasta sauce, I have used any brand that is on special, or a bolognaise style sauce, depending on size of the eggplant I will use 1 or 2 jars.
• Depending on time limit, although preferable to use the slow cooker for first part of the recipe I have placed in the oven flat on trays to ensure made my own breadcrumbs.