Sprinkle cut eggplant with salt and let sit in a colander for about 30 minutes. Rinse and then fry until browned.
Combine ground beef, salt, pepper, Worcestershire sauce and mustard. Press on bottom and sides of a 9-inch pie plate. Top meat with cooked eggplant. Spread tomatoes and sauce over eggplant and sprinkle with remaining ingredients.
Bake at 375 degrees for 30 to 40 minutes.
There will be liquid at the bottom of the pan after cooking which can be drained if desired. Adding a thickener to the sauce may help reduce this.Net carbs per serving: 5 g