Slice eggplant into 1/4 to 1/2" rounds, and then cut rounds in half. Rinse in colander and let sit for 30 min. Rinse again and pat dry

Put a thin layer of tomato sauce on the bottom of the crock pot (about 1 cup)

Whisk 2 eggs and 1/4 cup milk in small bowl. Mix bread crumbs, Parmesan cheese, and spices in another bowl.

Add a thin layer of the bread crumb mixture on top of the tomato sauce, then dip eggplants into egg mixture and create a layer, add another thin layer of the bread crumb mixture

Add another layer of tomato sauce

Beat 2 eggs and milk with cottage cheese, and most of the mozzarella and Parmesan. Spread a thin layer on top.

Repeat layers with bread crumb mixture, eggplant, bread crumb mixture, sauce and cheese, until you run out. End with sauce, then sprinkle mozzarella and Parmesan cheese on top.

Cook on low for 6-8 hours. More than 8 hours may burn the cheese.