Peel the eggplant and then finely chop it into small pieces, about 8 cups.
Coat the bowl of a large slow cooker with cooking spray. Then, add chopped eggplant, crushed tomatoes, and 1 tablespoon Italian seasoning into the slow cooker bowl. Use a spoon or spatula to combine. Add chicken breasts into the slow cooker, snuggling them into the tomato and eggplant mixture. Sprinkle remaining ¼ teaspoon Italian seasoning, salt, and pepper onto the chicken. Set the slow cooker to cook low for 7 to 8 hours or high for 3 to 4 hours.
When almost ready to serve, remove chicken from slow cooker onto a plate, along with ½ cup tomato-eggplant sauce. Break the angel hair pasta into quarters and stir pasta into the tomato sauce. Add chicken back into the slow cooker on top of pasta, pouring that ½ cup tomato-eggplant sauce over chicken. Top with Parmesan and mozzarella cheese.
Cover and cook until pasta is done, about 15 to 25 minutes. (Note that the pasta will cook on the quicker side if the slow cooker is on high heat versus low heat.)
Cut each chicken breast into 3 portions and serve with eggplant pasta.
Cooking Tip: When using a slow cooker, always place what will take the longest to cook on the bottom near the heat source. In this case, the eggplant takes longer to cook than the chicken.
Keep it Healthy: Switching whole-wheat pasta in place of a typical one made from white flour adds a variety of vitamins and more fiber. Consider trying spaghetti squash instead of pasta. You can microwave the squash in just a few minutes.
Tip: Many spice blends contain added salt, so it is important to look for a salt-free Italian spice blend.