Ingredients

• 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)

Intructions

1. 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.
2. In another bowl, mix beef with salt, pepper, mustard and Worcestershire sauce and stir well.
3. Press them on the bottom of a crockpot.
4. Add eggplant and spread.
5. Also add tomatoes, tomato sauce, parsley, oregano, and mozzarella.
6. Cover Crockpot and cook on Low for 4 hours.
7. Divide casserole between plates and serve hot.
8. Enjoy!