Grilled Eggplant & Mozzarella Panini

How many ways can up put eggplant, tomato and fresh mozzarella together? Dozens certainly. Here they meet in a panino, or Italian sandwich. The sliced eggplant is grilled first, then layered with the other ingredients between two pesto-brushed pieces of focaccia. If eggplant isn't your jam, feel free to substitute other veggies such as grilled zucchini or roasted red pepper slices too. Better yet, make it a mix!

Ingredients...

• 2 small eggplants, about 1/2 lb each
• Kosher or sea salt
• 2 tbsp extra virgin olive oil
• 1/2 cup Relish Garlic Scape pesto, or store-bought pesto
• 4 pieces thick focaccia, halved horizontally
• 8 to 12 thin tomato slices
• 1 ball (about 227 g) fresh whole-milk mozzarella cheese, thinly sliced

Method...

1. Slice off the eggplant's green cap, then cut each eggplant lengthwise into slices about 1/4 - inch thick. Discard the first and last slices, which are mostly just skin. Sprinkle with sea salt.
2. Prepare a grill and allow it to come to about 375 F. Brush the slices of eggplant with olive oil. Once the heat is up to temperature, place the slices directly on the grill and cook, turning once, until just tender, about 3 to 5 minutes per side. Remove to a plate and allow slices to soften slightly.
3. To assemble sandwich: Spread 1 tbsp pesto on each side of each focaccia piece (on the cut side). Layer the grilled eggplant slices, overlapping them slightly, on 4 of the pesto-topped focaccia slices. Top the eggplant with the tomato slices, then mozzarella, dividing them both evenly. Place another piece of focaccia, pesto side down on the sandwich.
4. Brush the sandwiches with a little more olive oil on one side. Place the sandwiches diretly on the grill and cook, turning once, until they are hot throughout, the focaccia is nicely toasted and the mozzarella is molten, about 3 minutes per side. Cut in half and serve immediately.