Stacked Eggplant Parmesan

STACKED EGGPLANT PARMESAN
¼ c. flour
1 t. dried oregano
1 t. dried basil
1 t. salt
1 egg
2 t. cold water
1 large eggplant, about 1 lb., ends trimmed, peeled and cut crosswise into 8 slices.
2 T. olive oil, divided
2 ¼ c. spicy marinara sauce
½ c. panko bread crumbs
2 c. shredded Italian cheese blend or mozzarella cheese, divided
Chopped fresh basil

1. Combine flour, oregano, basil and salt in shallow dish.
2. Beat egg and water in another shallow dish.
3. Dip each slice of eggplant in egg mixture, letting excess drip back into dish.
4. Dredge in flour mixture, coating both sides lightly.
5. Heat 1 T. oil in large skillet over medium heat.
6. Add 4 eggplant slices to skillet, cook 3-4 minutes per side or until lightly browned.
7. Repeat with remaining oil and slices.
8. Coat inside of CROCK POT with PAM.
9. Spread ¾ c. marinara sauce in bottom of CROCK POT.
10. Arrange 4 eggplant slices over sauce, overlap if necessary.
11. Top with ¼ c. bread crumbs and ½ c. cheese.
12. Layer with ¾ c. marinara sauce, 4 eggplant slices, ¼ c. bread crumbs and ½ c. cheese.
13. Spoon remaining marinara sauce over cheese.
14. Cover and cook on LOW 4-5 hours or on HIGH 2-2 ½ hours.
15. Turn off heat.
16. Sprinkle with remaining cheese. Let stand, covered until cheese melts.
17. Garnish with fresh basil.