Seared Pork and Pickled Eggplant Panini

Name: 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