Preheat the oven to 200C fan forced.

Pierce each eggplant with a sharp knife a few times, place on a baking paper lined baking tray and coat lightly in olive oil. Roast at 200C for 45 minutes until eggplants are softened, cool.

In the meantime, arrange tomatoes and garlic cloves snuggly in a small baking paper lined ceramic baking dish. Sprinkle with sugar, salt and pepper to taste and drizzle with 2 tablespoons of olive oil. Place into the oven with the eggplant and roast for 30 minutes until juicy and collapsed, then cool.

Peel the cooled eggplants and slightly squash each with a fork taking care not to break it, to form a flattened schnitzel shape. Drain on paper towel to soak up any excess moisture. Season with salt.

Combine the breadcrumbs and parsley in a wide dish. Dip the eggplants into flour to coat, then egg, then into the crumb mix. Set aside until ready to cook.

Heat enough olive oil in a large frypan to coat the base of the pan, shallow fry the schnitzels until golden on both sides and then drain on kitchen towel.

Top each hot eggplant cotoletta with warm cherry tomatoes, sliced bocconcini and fresh basil leaves.