Eggplant Parmesean Pasta

In a blender or food processor: pulse 4 cans of whole tomatoes. Place the tomatoes in a crockpot. Add fresh basil, oregano and parsley. Meanwhile slice 5 small eggplants in half and spray each side with cooking spray. Grill each eggplant slice until well marked, about 5 minutes on each side. Put aside until cool. In a sauce pan with 2 T extra virgin olive oil, fry 2-3 cloves of garlic. Place in the crockpot. Cut the eggplant into 1" pieces and place into the crockpot. Flavor the sauce with salt, pepper and red pepper. Place lid on and cook on low for 4-6 hours. Cook the past and drain. Place the pasta back in the pan with about 3 cups of the sauce from the crockpot. Dice an 8oz. ball of fresh mozzarella and place in the pan. toss well and serve with Parmesan cheese.