Halve lemon. Quarter one half and juice other half. Halve Roma tomatoes lengthwise. Stem and coarsely chop parsley. Mince garlic. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and ras el hanout.

Halve eggplant lengthwise. Cut diagonal slits 1/4" deep into cut side of eggplant, about 1/2" apart. Turn eggplant 45 degrees and repeat to create a diamond pattern. Rub each eggplant half with 1 Tbsp. olive oil and place on one side of prepared baking sheet, cut side down. Place tomatoes cut side up on other side and drizzle with 1/2 tsp. olive oil and 1/4 tsp. salt.

Place baking sheet under broiler and broil 7 minutes, or until tomatoes are charred and tender. Remove tomatoes to a plate and let cool. Flip eggplant and season with 1/2 tsp. salt and 1/4 tsp. pepper. Return to broiler and cook 2-4 minutes, or until dark brown and fork tender. Remove from broiler and set aside. Watch food in broiler closely, as heat power varies from broiler to broiler.

While eggplant cooks, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook 4-5 minutes on one side, or until brown. Flip chicken and cook 4-6 more minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from pan and let rest 3 minutes.

Combine mayonnaise, 1 Tbsp. lemon juice, half the garlic, 2 tsp. olive oil, 1/4 tsp. pepper, and a pinch of salt in a small bowl. Taste, and add remaining garlic if desired. Cut roasted tomatoes into 1/4" dice.

Place eggplant on a plate and top with tomatoes. Slice chicken into 1/2" slices and place next to eggplant. Garnish with parsley and lemon wedges. Serve garlic sauce on side.