Season eggplant slices with salt and let them sit for 10 minutes.
Rinse the eggplant slices and pat dry.
Brush eggplant with olive oil and grill until tender.
Toast the bread slices lightly.
Assemble the sandwich: Layer eggplant, tomato slices, mozzarella, and basil on bread.
Season with pepper and optional garlic powder.
Grill the sandwich until cheese melts and bread is crispy.
Serve hot, optionally drizzled with balsamic glaze.
Notes
Salt eggplant slices before cooking to remove bitterness.
• Use a panini press for an extra crispy sandwich.
• Layer ingredients evenly for balanced flavor in every bite.
• Press the sandwich slightly while grilling for better cheese melting.
• Let the cooked sandwich rest for a minute before serving.