Slow-Cooker Turkish-Style Eggplant Casserole

Ingredients

• Vegetable oil spray
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• Salt
• pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 1/2 pounds eggplant, sliced into 1/2-inch-thick rounds
• 1 onion, chopped fine
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup medium-grind bulgur, rinsed
• 1 cup plus 2 tablespoons water
• 4 tomatoes, cored and sliced 1/2 inch thick
• 1 cup 2 percent Greek yogurt
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint