Use 4 or 6-quart slow cooker sprayed with cooking spray. Add the eggplant slices to the prepared insert and sprinkle in the Italian seasoning, salt, and pepper. Using kitchen tongs, toss the eggplant to distribute the spices. Top with the cheese slices. Pour the pasta sauce evenly over the top of the cheese and eggplant, and retain the jar. Put the hot water into the empty pasta sauce jar, seal it, and shake. Pour the tomatoey liquid evenly over the top
2.
Cover and cook on LOW for 4 to 6 hours or on HIGH for about 3 hours.
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