Panini Alla Norma

Mix ½ cup mayonnaise, 2 garlic cloves, finely grated, 2 Tbsp. finely chopped capers, 2 tsp. finely chopped oregano, ¼ tsp. crushed red pepper flakes, and a pinch of kosher salt in a small bowl; season with lots of freshly ground black pepper. Set seasoned mayonnaise aside.

Toss 1 medium eggplant, sliced crosswise ¼" thick, and 2 Tbsp. all-purpose flour in a medium bowl. Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Working in batches and adding more oil between batches as needed, cook eggplant slices in a single layer, turning halfway through and reducing heat if browning too quickly, until well-browned and crisp, about 5 minutes. Transfer eggplant to a plate or baking sheet and immediately sprinkle with salt. Wipe out pan and reserve.

Spread reserved seasoned mayonnaise over cut sides of 4 ciabatta rolls, split, then sprinkle 2 oz. Parmesan, finely grated (about 1 cup), over. Layer eggplant, then 3 medium tomatoes, sliced, 8 oz. fresh mozzarella, thinly sliced, and 12 large basil leaves on top. Close up sandwiches.

Heat reserved pan over medium. Working in batches if needed, arrange sandwiches in pan and top with a cast-iron skillet or heavy pot to press. Cook until bread is toasted underneath, about 2 minutes. Remove skillet; turn sandwiches over. Return skillet; cook until brown on other side and cheese is slightly melted, about 2 minutes. Slice in half to serve.