Crock Pot Beef & Eggplant Casserole

Ingredients

• Eggplant

  Raw

  2 cup, cubes or 164g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  2 lb or 906g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Worcestershire sauce

  2 tsp or 11g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Tomato sauce

  Canned

  2 cup or 490g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Parsley

  Spices, dried

  2 tbsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

Directions

1. Sprinkle cut eggplant with salt and let sit in a colander for about 30 minutes. Remove into bowl and stir in olive oil.
2. Combine ground beef, salt, pepper, Worcestershire sauce and mustard. Press on bottom and sides of a 9x13 crock pot pan.
3. Top meat with eggplant. Spread tomatoes and sauce over eggplant and sprinkle with remaining ingredients.
4. Slow cook for 3-4 hours on low or high 2-3 hours. Serve hot.

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