Eggplant and Goat Cheese Pizza

I never really thought pizza would become part of my cooking repertoire.  Pizza? That's for Joe Corbis.  However, I love trying different vegetables and cheese combinations and different sauces.  It's always fun and usually delicious (one spinach and feta experiment aside).
Tonight's pizza was eggplant; and upon realizing that we were out of mozzerella, I improvised.  The results are delicious.  You will need:

• 1/2 an eggplant, sliced thinly into small pieces.  
• Olive oil
• Garlic cloves
• Tomato sauce
• Pizza dough (use any recipe you like, I love the one from the New Best Recipe Cookbook)
• Goat cheese
• Parmesan Cheese, grated

Procedure:

1. Preheat oven to 450 degrees.  
2. Spread eggplant, garlic, and olive oil in a pan.  Roast in oven for 20 minutes on one side, 15 on the other while the oven preheats.  
3. Prepare dough, preheat for 15-20 minutes in oven at the same time eggplant is roasting.  
4. Spread tomato sauce on dough; then top with eggplant, goat cheese, and parmesean cheese. 
5. Cook for 20 minutes.  

This is the first time a full sized pizza crust hasn't been soggy in the center, and I'm very pleased.