Eggplant Parmesan

• 3 Tbsp. margarine
• 1/2 c. corn flake crumbs
• 1/4 c. grated Parmesan
• 1 small eggplant
• 1 egg, slightly beaten
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. oregano
• 1/2 tsp. sugar
• dash of onion salt
• shredded Mozzarella cheese

1. Melt butter in baking dish.
2. Combine corn flakes, Parmesan, salt and pepper.
3. Stir and set aside.
4. Peel eggplant.
5. Cut into slices.
6. Dip each piece into egg and then coat with crumb mixture. Arrange in buttered casserole dish.
7. Bake at 400u0b0 for 20 minutes. Turn slices over and bake 15 more minutes.
8. Combine remaining ingredients except Mozzarella cheese in a saucepan.
9. Bring to a boil.
10. Pour over eggplant.
11. Top with Mozzarella cheese.
12. Bake until cheese melts.

margarine, corn flake crumbs, parmesan, eggplant, egg, tomato sauce, oregano, sugar, onion salt, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435930 (may not work)