Cut up the eggplant in slices (1/4 inch thick) and arrange them in a single layer on a rack. Sprinkle with salt. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;
In a bowl, combine ricotta cheese, garlic, salt, pepper, Italian seasoning, basil and 1/4 cup of Parmesan Cheese and taste. Add salt and pepper if needed. Add egg and mix well together;
Spray the slow cooker (6 QT) with cooking spray, and begin layering by adding 3/4 cup of Marinara sauce first;
Add 4 noodles, break them if needed;
Add half of Ricotta cheese mixture;
Add about 8 slices of eggplant;
Add one cup of Marinara Sauce
Add 4 noodles;
Add the other half of Ricotta mixture; Sprinkle 1/3 cup of shredded cheese;
Add 8 slices of eggplant;
Add one cup of Marinara Sauce;
Add 1/3 shredded cheese and Parmesan cheese
Add 4 noodles;
Add remaining Marinara sauce and cover;
Cook on high for 2 to 2.5 hours or on low for 4-5 hours;
Add the remaining shredded cheese, cover and let the cheese melt;
Open and let stand for 15 minutes before serving; Sprinkle with fresh basil