1 medium eggplant (about 1.5 lbs), sliced into ¼ inch thick rounds
1 lb thinly sliced chicken breast, pounded flat
3 cups of crushed tomatoes, or tomato sauce
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 tablespoon Italian seasoning
1 cup black olives, sliced
½ cup parmesan cheese, grated (can be substituted for goat cheese or vegan cheese)
½ cup mozzarella cheese, grated (can be substituted for goat cheese or vegan cheese)
sea salt as needed
Place sliced eggplant into a large bowl of water, allow to soak for at least an hour.
Strain eggplant, sprinkle with sea salt and place between paper or cloth towels to remove excess moisture. Let sit for half an hour.
Mix minced garlic and Italian seasoning into the tomato sauce.
Add olive oil to a slow cooker, then add a few large spoonfuls of tomato sauce, enough to coat the bottom of the slow cooker once stirred.
Use a meat mallet to pound the chicken flat, as thin as possible, ideally as thin or thinner than the eggplant slices. Set them aside.
Start layering the slow cooker in this order from the bottom: Sauce, eggplant, parmesan, chicken, sauce, mozzarella, black olives, both cheeses.
Repeat until all ingredients are used up, there should be at least 2 chicken layers. The top layers should be: sauce, cheese, olives.
Cook on high for 3 hours, or on low for 5 hours.
Once finished cooking remove crock from the base, and allow to cool.
Drain excess fat with a turkey baster.
Either remove from pot with two spatulas, or cut servings from the pot and plate.