Auberginepanini med pesto

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1. 1
   Slice the eggplant into 1/4-inch thick slices.
2. 2
   Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.
3. 3
   Pat the eggplant dry with paper towels.
4. 4
   Preheat panini grill.
5. 5
   Lightly spritz eggplant with olive oil, season with salt and pepper.
6. 6
   When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.
7. 7
   Set aside.
8. 8
   Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
9. 9
   Close and lightly spray the top of the bread with oil.
10. 10
    Place on a panini press and close until the cheese melts and the bread is toasted.
11. 11
    Cut in half diagonally and eat immediately.