3 tbsp. butter, melted
1/2 c. corn flake crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. salt
Dash of pepper
1 sm. eggplant
1 egg, slightly beaten
1 (8 oz.) can tomato sauce
1/2 tsp. dried whole 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 and set aside.

Peel eggplant and cut into 1/4 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. Bake an additional 15 minutes.

Combine the tomato sauce, oregano, sugar and onion salt in a small saucepan; bring to a boil, stirring occasionally. Pour sauce over eggplant and top with mozzarella. Bake an additional 5 minutes or until cheese is slightly melted.