Eggplant Parm - Prep 3mn- DAIRY

Ok. This is a quick and yummy way to make eggplant parm with the ability to set it up hours in advance, walk out of your home and return to yummy dinner.
I do it the fast way and buy pre-breaded frozen eggplant cutletts from Maccabi. However, I read that you can bread the cutlets yourself (make sure you soak the eggplant first for about 10 mn to get ride of the bitterness) and assemble it the same way as I do.
Ingrediants:
breaded eggplant slices (enough for two layers in your crockpot- I use two Maccabi boxes)
sauce- your favorite sauce- I use tomato basil from a jar
mozzerella cheese
parmesian cheese
PAM

How to:
SPRAY CROCKPOT with PAM(or you will regret it!)
Place a thin layer of sauce on bottom of pot.
Place a layer of breaded eggplant.
Cover loosely with mozzerella cheese
Sprinkly with parmesian cheese.
Spoon some sauce on top of this (impossible to spread unless you use the sliced mozerrella- which would work fine)
Place another layer of breaded eggplant.
Cover with mozzerella cheese
Sprinkle with parmesian cheese.

Cook on high for 1 hour and then move to low for 2-3 hours or put on low for 4-5 hours.
I cook on high while I am home and then before I leave I turn it to low.
I once left it on high for about 5 hours. The edges burned but it was still very yummy and the rest was just fine.
That is what is great about a crockpot!