Submitted by R.B. Smith, Lebanon, Mo.

INGREDIENTS:

3 to 4 medium-sized potatoes, sliced 1/4 inch thick

1 small to medium eggplant –
sliced 1/4 inch to 3/8 inch thick, smooth end indicating the sweeter of the eggplants

2 C mozzarella cheese

2 C cheddar cheese

1 medium-size onion

1 jar salsa (16 to 24 ounces)

1 12-ounce package of bacon

DIRECTIONS:

You will want to layer in the following manner in a 9-by-13 baking dish: ladle of salsa on the bottom followed by a layer of potatoes, layer of onions, layer of bacon, layer of eggplant, sprinkle cheddar cheese, then repeat. Finish with heavy layer of cheese. Cover with aluminum foil and bake at 350 degrees for approximately 45 minutes.

R.B. SmithRecipescasserole,Lebanon,main dish,Missouri,Potato and Eggplant Casserole,R.B. SmithSubmitted by R.B. Smith, Lebanon, Mo. INGREDIENTS: 3 to 4 medium-sized potatoes, sliced 1/4 inch thick 1 small to medium eggplant – sliced 1/4 inch to 3/8 inch thick, smooth end indicating the sweeter of the eggplants 2 C mozzarella cheese 2 C cheddar cheese 1 medium-size onion 1 jar salsa (16 to 24 ounces) 1 12-ounce package...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma