Extra Extra Large Eggplant Parm Sandwich

Name: 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