Torn Pita and Eggplant Salad With Parsley and Green Tahini

Name: Torn Pita and Eggplant Salad With Parsley and Green Tahini
Ingredients: 2 (6-in.) white pita rounds; 6 tablespoons olive oil, divided, plus more for serving; 1 ¼ teaspoons kosher salt, divided; ¼ teaspoon plus 2 pinches black pepper, divided; 1 medium eggplant (about 14 oz.), quartered lengthwise and cut into ¼-in.-thick slices; 1 ½ cups packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish (from 1 bunch parsley); ¼ cup plus 2 Tbsp. tahini; 2 tablespoons fresh lemon juice (from 1 lemon), plus 4 lemon quarters, divided; 2 tablespoons water