Chicken and Eggplant Parm

We have about .5 inch of snow. Nothing compared to what most of you have currently in the midwest. However sandwiched between 50/60 degree days it makes it chilly around here. I think comfort food - then I think slow cooker - then I think Chicken and Eggplant Parm... YUM!

Ingredients:
6 boneless skinless chicken breasts
2 eggs
salt/pepper
Tastefully Simple Italian Garlic Bread Seasoning
2 cups bread crumbs
EVOO
1 cup parm cheese
1 eggplant - sliced thin
15 oz can tomato sauce
2 TBS Tastefully Simple Mama Mia Marinara Mix
Mozzarella Cheese
*** Both Cheeses (moz and parm) can be purchased dairy free from Daiya

Directions:
* Beat together eggs and add salt, pepper, and Italian Garlic Bread Seasoning - dip chicken into egg mixture and then into bread crumbs.
* Place coated chicken into a hot skillet drizzled with EVOO. Brown on both sides then remove and drain on a paper toweled lined plate.
* Spray slow cooker with non-stick spray - layer eggplant in bottom of cooker and top with 1/4 cup parm cheese and 1/4 cup sauce (use the can of tomato sauce and add 2 TBS of Mama Mia mix to make sauce)
* Add chicken then layer with remaining parm and sauce. Top with Mozzarella.
* Cook on low for 6 hours or on high for 3-4.