Slow Cooker Eggplant Parmesan

1. 2 eggplants, sliced into 1/2-inch rounds
2. 1/2 cup seasoned dried bread crumbs
3. 1/2 cup grated Parmesan cheese
4. 1 24-ounce jar marinara sauce
5. 12 ounces reduced-fat mozzarella cheese, thinly sliced
6. sliced fresh basil leaves

Coat slow cooker with nonstick cooking spray. Layer in 1/2 each of the eggplant slices, bread crumbs, Parmesan cheese, sauce and mozzarella. Repeat, making 2 layers total. Cover. Cook on low for 5 hours. Let sit 30 minutes. Serve sprinkled with basil.