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

Place the eggplant slices on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture.

Pat the eggplant dry with paper towels.

Preheat the panini grill.

Spray the eggplant slices lightly with olive oil, and season with salt and pepper.

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

Set the grilled eggplant aside.

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

Close the sandwich and lightly spray the top with oil.

Place in the panini press and cook until the cheese melts and bread is toasted.

Cut in half diagonally and serve immediately.