Preheat your oven to 210°C (410°F). Prepare a lined baking tray for the eggplants and tomatoes.

Arrange the sliced eggplants, halved cherry tomatoes, and whole garlic heads on the prepared tray. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.

While the vegetables are roasting, whisk together the eggs, mayonnaise, and mustard in a medium bowl to prepare the egg wash.

On a large plate, mix the panko breadcrumbs, sesame seeds, cumin, diced parsley, and paprika for the breadcrumb mixture.

After roasting, peel off the skin from eggplants and flatten each piece to an even thickness. Season both sides with salt and pepper.

Dredge each eggplant piece in flour, dip it into the egg wash, and then roll it in the breadcrumb mixture.

Heat olive oil in a frying pan over medium heat and fry the breaded eggplants for about 3-4 minutes on each side until golden brown.

For the sauce, squeeze the roasted garlic into a bowl, add the roasted cherry tomatoes, Italian herbs, salt, and pepper, and blend until smooth.

Serve the crispy Eggplant Schnitzel topped with the roasted cherry tomato sauce and garnish with grated Parmesan and fresh parsley.