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
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.