Slice zuchini and eggplant and lay on towel with salt to drain moisture. 15 min. Pat dry.

Place zuchini and eggplant on top rack of oven at 500 degrees f. Brush slices with olive oil and season salt and pepper. Boil for 8 minutes. Place slices on paper towel.

Coat crock pot with cooking spray. Spread 1/2 cup of tomato sauce. Create layers and alternate eggplant and zuchini. Cook on high for 2-3 hrs. Let stand covered for 30-1hr to absorb liquid.