Baked Eggplant Parmesan

Ingredients

• 1 tsp Extra virgin olive oil
• 1/2 cup Whole wheat pastry flour
• 2 large Egg
• 2 tbsp Partly skimmed milk, 2% M.F.
• 1 1/2 cup Bread crumbs, whole wheat
• 1 eggplant peeled Eggplant
• 6 oz Ricotta cheese, whole milk
• 1/4 tsp Parsley, dried
• 1/4 tsp, leaves Basil, dried
• 1/8 tsp Garlic powder
• 32 fl oz Tomato-Basil pasta sauce
• 1/4 lb Mozzarella cheese
• 1 pinch Salt
• 1 dash Black pepper