Peel eggplant & cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry.
Spread 1/2 cup of sauce in the bottom of the slow cooker.
Whisk together the eggs & milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese & Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce & mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
5. If desired, top with fresh basil leaves.