Eggplant, Pesto, and Goat-Cheese Pizza

Ingredients

• 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
• 1 1 ½- to 2-pound eggplant, cut into 1/4-inch slices
• ½ teaspoon fresh-ground black pepper
• 7 ½ tablespoons olive oil, or more as needed
• 3 cloves garlic, minced
• ½ cup store-bought or homemade pesto
• 1 pound store-bought or homemade pizza dough
• + 2 more ingredients
• • ¾ teaspoon salt
  • ½ cup grated Parmesan

1. Heat the oven to 450°. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more i...

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