Seared Pork and Pickled Eggplant Panini

Ingredients

• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 Italian eggplant (about 3/4 pound), sliced crosswise 1/8 inch thick
• Salt and freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 tablespoon minced chives
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon minced tarragon leaves
• 1 medium garlic clove, finely chopped
• Two 3/4-pound pork tenderloins, sliced on the diagonal 1/2 inch thick, slices pounded 1/4 inch thick
• 1 stick (4 ounces) unsalted butter, softened
• Twelve 1/4-inch-thick slices of Italian country bread cut from 1 oval loaf
• 3/4 pound Taleggio cheese, rind removed, cheese cut into 12 slices

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