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Begin by cutting the eggplant into chunks and preparing the marinade. Toss the cubed eggplant in a bowl with the marinade and refrigerate for at least one hour, or overnight if possible.
Heat a large cast iron frying pan and add a drizzle of vegetable oil. Carefully add a few eggplant cubes at a time to the hot oil, allowing them to char nicely on each side until the flesh softens. If you keep the skin on, it may take a bit longer to soften.
If you slice the eggplant, remember that thinner slices will cook faster.
Once cooked, transfer the eggplant to a platter lined with paper towels.
In the same pan, add the onion slices and sprinkle with sugar. Cook until the onions turn golden and become translucent, then set them aside.
To assemble the salad, layer the shredded lettuce, grilled eggplant, grilled onions, halved tomatoes, fresh mint leaves, crumbled feta, cucumber slices, olives, and grated Parmesan or Romano cheese onto the fresh pita. Wrap it up and enjoy!