3 tbsp. butter, melted
1/2 c. corn flake crumbs
1/4 c. grated Parmesan cheese
2 tsp. salt
Dash of pepper
1 sm. eggplant
1 egg, slightly beaten
1 (8 oz.) can tomato sauce
1/2 tsp. whole dried oregano
1/2 tsp. sugar
Dash of onion salt
2 (1 oz.) slices Mozzarella cheese, cut in half diagonally

Pour melted butter into a 10 x 8 x 2 inch baking dish, set aside. Combine corn flake crumbs, Parmesan cheese, salt, and pepper. Stir well. Set aside.

Peel eggplant and cut into 3/4 inch slices. Dip each slice in egg and coat with crumb mixture. Arrange in baking dish. Bake at 400 degrees for 20 minutes. Turn slices and bake 15 more minutes. Combine the taco sauce, oregano, sugar, and onion salt in a small saucepan. Bring to a boil stirring occasionally. Pour sauce over eggplant and top with the cheese. Bake 3 minutes or until cheese is slightly melted. Yields 2 servings.