Combine vinaigrette and garlic; let sit for 15 minutes. Cut eggplant into 10 slices, each about 1/4-inch thick. Place in resealable bag; add 2 tablespoons of the vinaigrette. Set aside. Cut mozzarella into 10 slices, each about 1/4-inch thick. Top with 1/4 cup of the vinaigrette, and toss gently. Set aside. Brush chicken with remaining vinaigrette; cover and refrigerate for at least 1 hour.

Finely chop tomatoes; stir into mayonnaise. Cover; refrigerate at least 1 hour. Cut drained peppers into strips; set aside.

To serve: Heat panini maker according to manufacturer's instructions. Cook chicken and eggplant 5 minutes per batch. Wipe panini maker clean with paper towels.

Assemble panini: Trim 1 inch off ends of each baguette and cut each in half lengthwise. Spread each baguette with 6 tablespoons mayonnaise. Restack and slice each into 5 pieces (for a total of 10 pieces). Divide chicken, eggplant, basil, peppers and mozzarella evenly among the 10 panini, trimming chicken as needed. Gently press sandwiches to compress slightly.

Cook panini 5 minutes per batch until grill marks form and cheese melts.

If you don't have a panini maker, coat chicken and eggplant with nonstick spray; broil 5 minutes each, turning once. Assemble panini. Heat a large nonstick skillet coated with nonstick spray over medium-high heat. Add panini; top with heavy pot and weigh down with heavy cans. Cook 4 minutes until cheese melts.