Heat olive oil in a medium saucepan over high heat.
Add garlic, and stir for about 10 seconds.
Reduce heat to low and add tomatoes. Stir to combine, and bring to a simmer.
Add salt, and let simmer on low.
Heat a panini press to medium-high heat.
Heat eggplant cutlets according to package instructions.
Remove about ¾ cup of the sauce to a bowl. Dip each slice of eggplant in tomato sauce.
Lay 2 eggplant slices over 2 slices of naan bread.
Top the eggplant with the sliced cheese (1 ounce per sandwich)
Spread pesto over one side of the second slice of naan bread.
Top the piece of naan with eggplant with the piece of naan with pesto.
Place the sandwiches on a panini press, close the lid and heat for about 3 minutes, or until the cheese is melted and thw bread is golden with grill marks.
Serve immediately wIth extra sauce to dip.