Eggplant Schnitzel with Roasted Tomato Sauce| Becel

Ingredients

• 1 small head garlic
• 6 tablespoons plus 1 teaspoon Spreadable Dairy Free Becel® Plant Butter – Salted, divided
• 32 ounces cherry or grape tomatoes
• 1 small onion, coarsely chopped
• 2 small eggplants, about ¾ pound each
• ¼ cup flour
• 1 egg, beaten
• 1/3 cup breadcrumbs
• 8 basil leaves
• Vegan Parmesan for serving
• Salt and pepper to taste