1 tablespoon olive oil
2 pounds beef, ground
2 cups eggplant, chopped
Salt and black pepper to the taste
2 teaspoons mustard
2 teaspoons gluten-free Worcestershire sauce
28 ounces canned tomatoes, chopped (I use Muir Glen, no added sugar)
2 cups mozzarella, grated
16 ounces tomato sauce
2 tablespoons parsley, chopped
1 teaspoon oregano, dried
Season eggplant pieces with salt and pepper, leave them aside for 30 minutes, squeeze water a bit, put them into a bowl, add the olive oil and toss them to coat.
In another bowl, mix beef with salt, pepper, mustard and Worcestershire sauce and stir well.
Press them on the bottom of a crockpot.
Add eggplant and spread.
Also add tomatoes, tomato sauce, parsley, oregano, and mozzarella.
Cover Crockpot and cook on Low for 4 hours.
Divide casserole between plates and serve hot.
Preparation time: 30 minutes Cooking time: 4 hours Servings: 12