In a bowl, mix together the mayonnaise and set aside.
Cut the tomatoes into thin round slices
Cut the eggplant into thin round slices about 1/8" thick
In a bowl, beat the eggs and stir in the salt
Put a few slices in the egg batter to soak while you heat up the oil
Put enough oil in the bottom of a saucepan to cover the bottom.
Fry the eggplant until golden brown and flip over to repeat on the other side.
Place on a paper towel to absorb excess oil.
Repeat until all the eggplant slices are cooked.
Spread the mayonnaise mixture on the eggplant
Top with a tomato. You can either repeat this process to make stacks or fold over the eggplant and tomato with a toothpick to make it easy to pick up and eat.