Eggplant Cotoletta with Giorgio's Bocconcini & Roasted Cherry Tomatoes

Ingredients

• 2 eggplants
• extra virgin olive oil, for cooking
• 200g punnet mixed coloured cherry tomatoes
• 2 unpeeled cloves garlic
• 1 teaspoon sugar
• salt and pepper to taste
• flour, for dusting
• 1 egg, lightly beaten
• salt and pepper, to taste
• 1 cup panko/coarse breadcrumbs
• 2 tablespoons chopped parsley
• ½ x 150g tub Giorgio’s Artisan Cheese Bocconcini, drained and sliced
• 1 cup fresh basil leaves, torn