Panini Alla Norma

Step 1

Mix½ cup mayonnaise,2 garlic cloves, finely grated,2 Tbsp. finely chopped capers,2 tsp. finely chopped oregano,¼ tsp. crushed red pepper flakes, and apinch of kosher saltin a small bowl; season with lots offreshly ground black pepper. Set seasoned mayonnaise aside.

Step 2

Toss1 medium eggplant, sliced crosswise ¼" thick, and2 Tbsp. all-purpose flourin a medium bowl. Heat¼ cup extra-virgin olive oilin 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 of4 ciabatta rolls, split, then sprinkle2 oz. Parmesan, finely grated (about 1 cup), over. Layer eggplant, then3 medium tomatoes, sliced,8 oz. fresh mozzarella, thinly sliced, and12 large basil leaveson 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.