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Preheat the oven to 425°F (220°C). Place the whole eggplants, cherry tomatoes, and the halved garlic head in a baking dish. Spray or drizzle with oil and season with salt and pepper. Roast for 40 to 45 minutes, until the eggplants have fully collapsed and the tomatoes have burst and caramelized.
Tip the roasted tomatoes and their juices into a blender. Squeeze in the soft roasted garlic, add the basil, Italian seasoning, and a pinch of salt, and blend until smooth. Keep warm.
Once cool enough to handle, peel the skin off each eggplant, keeping the stem on, and press flat with a fork into an even, thin cutlet.
Whisk the flour, water, garlic powder, smoked paprika, Italian seasoning, and salt into a smooth, pourable batter. Dip each cutlet to coat fully, then press both sides firmly into the panko.
Heat about ½ inch (1 cm) of oil in a large skillet over medium-high heat. Fry each cutlet for 3 to 4 minutes per side, until deep golden and crisp. Drain on a wire rack.
Spoon the warm marinara onto each plate, set a crispy eggplant cutlet on top, and finish with grated vegan parmesan and torn basil.