Eggplant and Artichoke Panini

One of my favorite things to make for lunch is an eggplant and artichoke panini. I find this a simple panini to make because I almost always have capers and marinated artichokes at home. When shopping for an eggplant, look for a "male" eggplant. Male eggplants tend to have fewer seeds and are not as bitter. Some people think it is an old-wives tale but I have never gone wrong picking out a "male" eggplant. To do so, look at the dimple of the eggplant. If it is an outie, it is male. Also make sure the eggplant isn't too ripe. Touch the flesh of the eggplant. If it is soft to the touch but the flesh bounces back, the you have a ripe eggplant. If it doesn't bounce back, the eggplant is too ripe. Now for the recipe:

Adapted from Gourmet, May 2009
Ingredients:
1 (6 1/2 oz.) jar of marinated artichokes, drained
4 tbs mayonnaise
1 tbs drained capers
1 garlic clove
4 tbs olive oil, divided
1 round Italian loaf or any artisan round loaf of bread, 8 slices from thick part of bread
1/4 lb swiss cheese, thinly sliced

Instructions:
Prepare two burner grill pan.
Cut off thin slices of eggplant from ends, lengthwise. Then cut eggplant lengthwise into 4 1/3 inch slices. Brush eggplant slices with 2 tbs olive oil. Sprinkle with salt and pepper. Place eggplants on two burner grill pan, and grill for 4 minutes on each side. While eggplant is grilling, throw artichokes. capers, garlic and mayonniase in food processor. Pulse until coursely chopped.
Transfer eggplant to a tray when done. Brush both sides of bread with remaining 2 tablespoons oil and grill without turning, until grill marks appear, about 2 minutes.

To assemble:
Place an eggplant slice and slice of cheese on 4 pieces of bread, grilled sides up. Spread artichoke mayonnaise on remaining 4 pieces of bread, grilled sides up. Place artichoke bread over eggplant bread to make a sandwich. Put sandwiches on grill pan and press down with a spatula for 2 minutes. Turn sandwich over and grill for another 2 minutes. Enjoy!