Set the oven at 400°F. In a bowl combine mayonnaise and Stingin' Honey Garlic Sauce. Whisk until well mixed. Hold refrigerated for service.
In an appropriately sized hotel pan combine tomatoes, oil, garlic, and first listed amount of vegetable seasoning. Tomatoes should be submerged in oil. Roast the tomatoes for 1 hour. Cool and drain tomatoes from oil. Reserve oil and hold tomatoes hot for service, or cool completely, hold refrigerated and reheat for service.
In a saute pan over high heat add 2 tablespoons oil from confit tomato and saute the mushrooms until they are well browned. Set mushrooms aside. hold hot for service, or cool completely, hold refrigerated and reheat for service.
In a bowl combine breadcrumbs, second listed amount of vegetable seasoning, and rosemary until well mixed. Set up standard breading station with a container with flour, one with egg wash, and one with the seasoned breadcrumbs.
Dredge eggplant slices in flour, then dip in the egg, and finally the breadcrumbs to coat. Repeat with remaining eggplant. Place on rack over a sheet tray and hold refrigerated for service.
Set fryer to 375°F. For each serving, fry 1 slice of breaded eggplant. Top with 2 slices mozzarella cheese and place under broiler until mozzarella is melted. Set aside.
Toast 1 brioche roll. Spread 1 tablespoon of honey garlic mayonnaise on both the heal and crown of roll. Place 1/4 cup of confit tomatoes on heal of roll. Top with prepared eggplant. Finish with 1/4 cup sauteed mushrooms and 1/4 cup mixed greens. Finish with crown of roll and serve warm.