Eggplant, Pesto, And Goat-Cheese Pizza

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7 1/2 tablespoons olive oil, or more as needed

1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices

3/4 teaspoon salt

1 pound store-bought or homemade pizza dough

3 cloves garlic, 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

1/2 cup store-bought or homemade pesto

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