Extra Extra Large Eggplant Parm Sandwich

Ingredients

• One 28-ounce can whole peeled tomatoes, cut in half
• Olive oil, for drizzling
• Kosher salt and freshly cracked black pepper
• Nonstick cooking spray, for the bundt pan
• Two 11-ounce tubes refrigerated French bread dough
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 teaspoon dried oregano
• 2 small eggplants, about 1 1/2 pounds, peeled and sliced into 1/2-inch rounds
• Vegetable oil, for frying
• 8 ounces fresh mozzarella, sliced into 1/4-inch-thick slices
• 8 ounces deli sliced pepperoni
• One 12-ounce jar roasted red peppers, cut into quarters
• 1/2 cup pickled banana peppers

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