Eggplant Mezzetta Sandwich

This is an Eggplant sandwich to satisfy all tastebuds and is my entry in the Mezzetta Make That Sandwich Contest. We used Mezzetta Napa Valley Bistro Artichoke Marinara Pasta Sauce  and Mezzetta Golden Greek Pepperocini Slices to add the ultimate flavor to this lunch or dinner meal. 1 medium eggplant, sliced about 1/3" thick into 8 to 10 slices. Leave the skin on and salt in a colander for 30 minutes. 3 beaten eggs 1 cup breadcrumbs 1 TBS Italian seasoning olive oil for frying 1 fennel bulb, sliced thin 1 large tomato, sliced thin in 8 - 10 slices [...]