Spray the slow cooker with non-stick cooking spray, and set aside.
Brown the lean ground beef in a skillet. Strain the meat to remove extra fat. Add the thyme, marinara sauce, diced eggplant, pepper flakes, and 1 and 1/4 cups of water.
Combine parsley, ricotta cheese, mozzarella cheese and 1 egg white in a mixing bowl.
Cover the bottom of the slow cooker with the meat sauce.
Cover the meat sauce layer with a single layer of lasagna noodles and repeat once.
Spread the cheese mixture over the second layer.
Spread the remainder of the meat sauce at the top.
Cover and cook for 4 hours on low setting.
