Beat the eggs and whisk in the flour and milk to form a batter, mix half the bread crumbs with sesame seeds and the other with chopped rosemary. Cut both from the middle and dip both in the egg mixture than the feta in the sesame breading and the goat cheese from the rosemary breading. Deep fry the breaded cheeses until browned. Cut the fig from the middle and sauté the middle part on a hot pan remove than add the quartered shallots, sugar and caramelize. Once well browned add the Marsala and simmer sauce until thick. Cut the vegetables in julienne and sauté until softened. Serve 1 feta and 1 goat cheeslet on each other with the sautéed vegetables in the middle, fig and rocket on top, drizzled with the shallot reduction.