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1. Cut both ends off the eggplant: the stem and the bottom. Peel then slice lengthwise into 1/2-inch thick pieces. Sprinkle these with salt and pepper.

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2. Lightly coat a nonstick panini pan or grill pan with cooking spray; set over medium heat 2 minutes. Add eggplant slices and weight them down with the top of the stovetop panini pan or the bottom of a heavy pot. Cook 6 minutes, turning once, or until softened, compressed and lightly browned. Transfer to a cutting board.

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3. Lay 2 slices of bread on a clean, dry surface. On each slice, place a quarter of the cheese, half the eggplant, half the basil and half the tomatoes. Top each with the remaining cheese and then a second slice of bread.

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4. Set the grill pan back over medium heat for 2 minutes. Add sandwiches and weight them down with the top of a panini press or the bottom of a heavy pot. Grill 4 minutes, turning once, or until sandwiches are browned and cheese has melted.

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Serving size: 1 sandwich.

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NOTE: Grated Parmigiano-Reggiano doesn’t work well in panini: The cheese falls out of the bread under the weight of the press. Instead, look for a block of Parmigiano-Reggiano at the supermarket and use a vegetable peeler or a cheese plane to create thin, even strips for the sandwiches.