Grilled Eggplant and Mozzarella Panini

Ingredients

• 1 ½ cups firmly packed fresh basil leaves
• 2 cloves garlic, sliced
• ¼ cup pine nuts, toasted*
• ½ cup extra-virgin olive oil
• 6 tablespoons freshly grated Parmigiano-Reggiano, or pecorino cheese, or a mix
• Kosher or sea salt
• 2 small eggplants, about ½ pound each
• Kosher or sea salt
• 2 tablespoons extra-virgin olive oil
• 4 pieces thick focaccia, halved horizontally, or 8 pieces thin focaccia, each roughly 3-by-6 inches or equivalent
• 8-12 thin tomato slices
• 6 ounces fresh whole-milk mozzarella cheese, thinly sliced

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