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1
Preheat the sandwich grill.
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2
In a small bowl, stir the olive oil and garlic together.
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3
Brush both sides of the eggplant slices with 1 tablespoon of the garlic oil.
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4
Put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes.
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5
Season to taste with salt and pepper.
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6
Transfer to a plate and set aside (the eggplant can be grilled up to 3 hours ahead and kept at room temperature, or covered and refrigerated for up to 24 hours; if refrigerating, return to room temperature before assembling the panini).
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7
Keep the sandwich grill on and wipe clean the grill plates.
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8
Place the rolls, cut side down, on a work surface and brush the crust sides of the rolls with the remaining 1 tablespoon garlic oil.
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9
Turn and spread cut sides of the rolls with tapenade, dividing it evenly, then layer 1/4 of the cheese, half of the eggplant, and 2 tomato slices over the tapenade on the bottom half of each roll.
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10
Divide the remaining cheese on top.
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11
Cover with the top halves of the rolls, tapenade side down, and press to pack gently.
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12
Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is hot, and the cheese is melted, 3-5 minutes.
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13
Cut each sandwich in half on the diagonal and serve immediately.
