Slow Cooker 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

  32 oz or 907g

• 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

  No salt added

  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 the cubed eggplant with salt and let it sit in a colander for 30 minutes to remove bitterness. Rinse and pat dry.
2. Mix the olive oil into the eggplant.
3. Combine the ground beef, remaining salt, pepper, Worcestershire sauce, and mustard. Press the mixture onto the bottom and sides of a 9x13 slow cooker pan.
4. Layer the eggplant over the meat. Spread the tomatoes and tomato sauce over the eggplant, then sprinkle with mozzarella cheese, parsley, and oregano.
5. Cook on low for 3-4 hours or on high for 2-3 hours. Serve hot.