Preheat oven to 400° Fahrenheit.
Line a baking sheet with parchment paper and set aside.
In a medium, shallow bowl whisk together eggs, salt, pepper, garlic powder and parsley leaves. In a separate shallow bowl, stir together panko bread crumbs and parmesan cheese.
Dredge each Tilapia fillet in egg mixture until fully coated and then dip into the breadcrumb-parmesan mixture. Press breadcrumbs gently into fillet until well coated.
Place Tilapia fillets onto a parchment-lined baking sheet. Bake for 10 to 12 minutes or until Tilapia fillets flake easily.
While the fish is cooking, bring a large stock pot of water to a rolling boil. Add linguine noodles and cook for eight to nine minutes or until al dente. Drain noodles and set aside.
Add olive oil to a medium skillet or braising pan and heat on medium for one to two minutes. Add minced onion and cook for one to two minutes, then add minced garlic, salt, pepper, cans of tomato sauce and heavy cream.
Cook sauce for 20 minutes on medium-low heat. Finish the sauce by whisking in parmesan cheese and basil.
Toss cooked linguine noodles in creamy tomato basil sauce.
Top linguini noodles with cooked parmesan-crusted Tilapia fillets.
Calories are per serving.