Seared Pork And Pickled Eggplant Panini

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1/4 cup plus 3 tablespoons extra-virgin olive oil

1 Italian eggplant (about 3/4 pound), sliced crosswise 1/8 inch thick

Salt and freshly ground pepper

2 tablespoons sherry vinegar

1 tablespoon minced chives

1 tablespoon chopped flat-leaf parsley

1 teaspoon minced tarragon leaves

1 medium garlic clove, finely chopped

Two 3/4-pound pork tenderloins, sliced on the diagonal 1/2 inch thick, slices pounded 1/4 inch thick

1 stick (4 ounces) unsalted butter, softened

Twelve 1/4-inch-thick slices of Italian country bread cut from 1 oval loaf

3/4 pound Taleggio cheese, rind removed, cheese cut into 12 slices

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