Place cherry tomatoes and the head of garlic (top sliced off) in the air fryer basket. Drizzle with olive oil and season with salt, black pepper, thyme, and red pepper flakes. Air fry until fully roasted.
Air fry the whole eggplants until they are soft and roasted.
Transfer the roasted tomatoes to a bowl and peel them. Squeeze out the roasted garlic cloves. Add heavy cream and chopped parsley, then mash everything together to create the base sauce. Spread this mixture evenly onto a serving plate.
Peel the roasted eggplants. Using a fork, gently press down on them to flatten.
In a shallow dish, combine flour, cornstarch, cold water, salt, black pepper, and paprika. Whisk until you get a thick batter.
Dip each flattened eggplant into the wet batter, ensuring it's fully coated, then coat evenly with panko breadcrumbs.
Place the breaded eggplants back into the air fryer. Drizzle lightly with olive oil and air fry until golden brown and crispy.
Slice the crispy eggplant into strips. Place it over the roasted tomato base and garnish with grated parmesan cheese and fresh parsley before serving.
Cook it hands-free.
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