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Preheat your oven to 210°C (circulating air).
On a parchment-lined baking tray, arrange the eggplants, cherry tomatoes, and garlic heads. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.
In a small bowl, mix together the eggs, mayonnaise, and mustard to create the egg wash.
On a plate, combine the panko breadcrumbs, sesame seeds, cumin, parsley, and paprika powder.
Peel the roasted eggplants and flatten them gently with your fingers. Season with salt and pepper.
Dredge the eggplants in flour, then dip them into the egg wash, and finally coat them evenly with the breadcrumb mixture.
Heat oil in a pan over medium heat and fry the breaded eggplants until golden brown on both sides. Drain on paper towels.
For the Roasted Cherry Tomato Sauce: Squeeze the roasted garlic cloves into a bowl with the cherry tomatoes. Add Italian herbs, basil leaves, salt, and pepper. Use a hand mixer to blend everything into a smooth sauce.
To Serve: Arrange a generous serving of the roasted cherry tomato sauce on a plate and place the crispy eggplant schnitzel on top. Garnish with grated Parmesan cheese and finely chopped parsley.