Slice the eggplant into 1/4-inch thick slices.

Place the eggplant slices on paper towels and season with salt; set aside for 30 minutes to draw out moisture.

Pat the eggplant dry with paper towels.

Preheat the panini grill.

Lightly spritz the eggplant with olive oil, season with salt and pepper.

Grill the eggplant for about 7-8 minutes, turning once halfway through.

Set the grilled eggplant aside.

Slice the bread open. Place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close the sandwiches and lightly spray the tops with oil.

Place on a panini press and grill until the cheese melts and the bread is toasted.

Cut the sandwiches in half diagonally and serve immediately.