Eggplant, Pesto, and Goat-Cheese Pizza

This Pizza recipe came from Yahoo! Food with some alterations by me. I used a Premade Boboli-style Pizza Crust instead. I also think the pesto would be better spead under the eggplant or maybe even without it at all. I loved the eggplant so much I thought the pesto and cheese overpowered it. See what you think? On the matter of pizza dough and pesto it recommennded store-bought or homemade again - your preference.

• Ready In: 38 mins
• Serves: 4-8

Ingredients

• 7 1⁄2 tablespoons olive oil, as needed
• 1 -1 1⁄2 lb eggplant, cut into 1/4-inch thick slices
• 3⁄4 teaspoon salt
• 1  lb  pizza dough
• 3  garlic cloves, minced
• 1⁄2 teaspoon fresh ground black pepper
• 6  ounces  mild  goat cheese, such as Montrachet, cut into 1/4-inch slices
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup pesto sauce

Directions

1. Heat the oven to 450 degrees F.
2. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
3. Season the eggplant with the salt.
4. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
5. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
6. Meanwhile, oil a 14-inch pizza pan or large baking sheet.
7. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
8. Arrange the eggplant slices on the pizza crust.
9. Sprinkle the garlic and pepper over the top.
10. Bake for 12 minutes.
11. Put the slices of goat cheese on the pizza.
12. Sprinkle with the Parmesan, and then dot with the pesto.
13. Bake until the cheese begins to turn golden, about 15 minutes.