1Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tablespoons drippings. Set meat and drippings aside.
2Cook sausage in skillet until browned, stirring to crumble meat. Drain; set aside.
3Combine ground round, reserved drippings, and the next 9 ingredients in a Dutch oven. (Not the sausage!) Cook, uncovered, over medium low heat for 2 hours. Remove and discard the bay leaves.
4Cut the eggplant into 1/4 inch slices. Saute the eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
5Spread 1 1/2 cups tomato mixture in a 13 x 9 x 2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, gratedf Parmesan cheese, reserved sausage, and tomato mixture. Repeat the layers. Top with mozzarella cheese strips. Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.