Roasted tomato and burrata eggplant parm

Name: Roasted tomato and burrata eggplant parm
Cuisine: European, Mediterranean, Italian
Ingredients: 1 pint cherry tomatoes; 1/4 cup EVOO; 3 garlic cloves; 1/4 teaspoon salt; 3 large globe eggplants; 6 teaspoons salt; 1/2 cup all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; 3 eggs; 1.5 teaspoons of salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2.5 cups panko; 1/2 cup grated Parmesan; 1/2 cup canola oil; 1 (32 once) jar tomato sauce; 8 ounces shredded low-moisture, full-fat mozzarella cheese; 2 balls (8 ounces) burrata cheese; 1/2 cup basil leaves