Crockpot Eggplant Parmesan

3 large eggs 1/3 cup prepared pesto 1/4 cup milk 1 1/2 cups plain bread crumbs 1/4 cup plus 2 tbsp grated Parmesan 4 cups spicy pasta sauce 2 medium eggplants (about 2 1/2 lbs total), peeled and cut into 1/2-inch rounds 1 pkg (8 oz) Italian cheese blend 1 pound spaghetti 2 tablespoons olive oil Fresh basil (optional) Directions In a medium bowl, whisk eggs, pesto and milk. In a second bowl, toss bread 'crumbs and 1/4 cup of Parmesan. Set aside 1/2 cup of the sauce. Coat slow cooker bowl with nonstick cooking spray. Spoon 1/2 cup of the sauce on bottom of slow cooker. Dip each eggplant slice in egg mixture, then bread crumb mixture, and place on a cutting board. Layer one-third of the eggplant slices into slow cooke r (about 8 pieces). Top with 1 cup sauce and 2/3 cup Italian cheese blend. Repeat twice. Cover and cook on LOW for 5 1/2 to 6 hours. During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes. Drain and toss with remaining 2 tbsp Parmesan and the olive oil. Heat reserved sauce gently in microwave or saucepan. Serve alongside eggplant and spaghetti. Garnish with basil, if using. I ran out of the pesto, egg and milk mixture after the second layer, and I did not have any more pesto, so I used some spag. sauce, milk and egg for the last layer. While the eggplant was in the crockpot, I made a small batch of meatballs and when done, set them on top of the eggplant IN the crockpot, to keep them warm. I did NOT use spicy spag. sauce, just regular. I skipped the basil. For the spaghetti, I stirred in some parm. cheese, olive oil and butter. This was a very good meal.