- 2 eggplants, cut into 1/2-inch slices
- 1 tablespoon salt
- 2 (6 ounce) skinless, boneless chicken breast halves
- all-purpose flour for dusting
- 2 eggs, beaten
- 1 cup bread crumbs
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 (12 ounce) jar roasted red peppers, sliced
- salt and white pepper to taste
- 6 (6-inch) pita breads
- Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat.
- Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into bread crumbs to coat.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown.
- Wipe eggplant dry with a paper towel and brush with remaining 2 tablespoons olive oil. Grill until tender and well marked. Whisk together garlic, balsamic vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
- To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant.