Eggplant Parmesan for 318 calories

Ingrediants Needed:
2 Large Eggs, lightly beaten
1 tbs water
2 cups whole wheat panko
1/4 grated Parmesan
2 Eggplants , peeled and cut crosswise in to 1/2 thick slices
Cooking Spray

Filling:
1/2 cup basil
1/4 cup grated Parmesan
1/2 tsp red pepper
1 1/2 tsp minced garlic
1/4 tsp salt
1 16 oz container part-skim ricotta cheese
1 large egg

Topping:
1 jar pasta sauce
1/4 tsp salt
8 oz mozzerella

1. Preheat oven to 365
2. To make eggplant: combine 2 large eggs and water in shallow dish.  Combine panko and parmesan in second shallow dish. Dip eggplant in egg mixture and then follow by dipping in panko mixture. Pressing firmly to adhere panko to the eggplant. Place eggplant on a baking sheet coated in cooking spray and cook for 30 min or until golden, turn once at 15 min.
3. To make filling: combine all ingrediants
4. To assemble: spoon 1/2 c pasta sauce in bottom of a baking dish coated with cooking spray. Layer half of slices over the sauce.  Top with about 3/4 c pasta sauce and spread half of ricotta over eggplant and top with a 1/3 c mozzerella.  Repeat layers once ending with about a cup of pasta sauce spread on top.  Bake at 375 for 35 min with foil on top. spread the rest of the cheese on top and bake uncovered for 10 more minutes or until chesse is melted and sauce is bubbly!

Nutrition Facts: Calories: 318
Fat 15.1g
Sat fat 8.2g
Mono Saturated Fat 2.7g
Polysaturated: 0.6g
Protein 19.3g
Carbs: 26.8g
Fiber: 4.8g
Cholesterol: 99mg
Iron: 1.6mg
Sodium: 655mg
Calcium: 365mg