1 of 5 In small bowl, combine vinegar, garlic, 1 tablespoon mint, oregano, salt and pepper. Whisk in oil until thick and well blended.
2 of 5 Cut eggplant into twelve 1/2-inch-thick slices. Arrange in 13 x 9 x 2-inch glass baking dish; coat with dressing.
3 of 5 Heat grill. Grill pitas, cut side down, until toasted, 1-1/2 minutes. Remove to tray. Grill eggplant until tender, about 3 minutes per side.
4 of 5 Place eggplant slice on each pita half. Drizzle any remaining dressing over eggplant. Sprinkle with cheese.
5 of 5 Grill pitas over indirect heat, with grill covered, until cheese is just warmed and slightly melted, about 2 minutes. Remove to platter. Sprinkle with additional mint, if desired. Serve immediately. Makes 6 servings.
Per Serving: 21 g Fat, total, 24 g carb., 12 g pro., 322 kcal cal., 534 mg sodium, 3 g fiber, 9 g sat. fat, 30 mg chol.