Prick the eggplants all over with a fork and place them in a baking dish.
In a separate baking dish, combine the cherry tomatoes, peeled shallots, garlic cloves, olive oil, and a pinch of salt.
Roast both the eggplants and the tomato mixture in the oven for 30 minutes.
Remove from the oven. Use a potato masher to crush the roasted tomatoes, shallots, and garlic in their pan to create a chunky sauce.
Carefully peel the skin off the roasted eggplants, leaving the stems attached. Flatten them gently.
Dredge each peeled eggplant in flour, dip into the beaten egg, and coat evenly with panko breadcrumbs.
Pan-fry or bake the breaded eggplants until the crust is golden brown and crispy. Place the finished schnitzels on top of the roasted tomato sauce.
Garnish with freshly chopped parsley and a sprinkle of salt before serving.
Cook it hands-free.
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