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Add whole eggplants (poke with a fork), cherry tomatoes, and the halved garlic bulb to baking dish. Drizzle with olive oil, season with salt and pepper. Bake at 450°F for 20ish minutes, until soft and charred.
Once cooled slightly, peel the skin off the eggplants. Gently flatten them with a spatula or fork. Set aside.
In a bowl, whisk together milk or water, flour, paprika, oregano, chili flakes, salt, and pepper until smooth.
Dip each whole flattened eggplant into the wet batter, then coat generously with panko breadcrumbs.
Heat oil in frying pan over medium to high heat until ready for frying,
Place the coated eggplants in the pan and fry on each side until golden brown & crispy
Add the roasted cherry tomatoes, squeezed-out roasted garlic cloves, cream cheese, and fresh basil to a bowl or blender. Mash with a fork or blend until smooth and creamy. Season to taste.
Spoon the tomato basil sauce onto a plate. Place the crispy eggplant cutlet on top. Finish with Parmesan and fresh basil.