Panini Alla Norma

Preparation

1. Step 1

   Mix ½ cup mayonnaise, 2 garlic cloves, finely grated, 2 Tbsp. finely chopped capers, 2 tsp. finely chopped oregano, ¼ tsp. crushed red pepper flakes, and a pinch of kosher salt in a small bowl; season with lots of freshly ground black pepper. Set seasoned mayonnaise aside.

   Step 2

   Toss 1 medium eggplant, sliced crosswise ¼" thick, and 2 Tbsp. all-purpose flour in a medium bowl. Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Working in batches and adding more oil between batches as needed, cook eggplant slices in a single layer, turning halfway through and reducing heat if browning too quickly, until well-browned and crisp, about 5 minutes. Transfer eggplant to a plate or baking sheet and immediately sprinkle with salt. Wipe out pan and reserve.

   Step 3

   Spread reserved seasoned mayonnaise over cut sides of 4 ciabatta rolls, split, then sprinkle 2 oz. Parmesan, finely grated (about 1 cup), over. Layer eggplant, then 3 medium tomatoes, sliced, 8 oz. fresh mozzarella, thinly sliced, and 12 large basil leaves on top. Close up sandwiches.

   Step 4

   Heat reserved pan over medium. Working in batches if needed, arrange sandwiches in pan and top with a cast-iron skillet or heavy pot to press. Cook until bread is toasted underneath, about 2 minutes. Remove skillet; turn sandwiches over. Return skillet; cook until brown on other side and cheese is slightly melted, about 2 minutes. Slice in half to serve.