Quick and Easy Roasted Vegetable Pizza

8 tablespoons olive oil
2 medium eggplants, cut in 1/3″ rounds       
4 small sweet onions, cut in half and then cut in 1/4″ slices
1 loaf ciabatta bread, cut in half horizontally
2 1/2 cups marinara sauce
4 oz soft goat cheese
2/3 cup chopped basil and 12 whole leaves
2 cups (8 ounces) grated mozzarella

1. Preheat oven to 400°F.  Spread eggplant and onion out on 2 large greased baking sheets; brush with half of olive oil; season with salt and freshly ground black pepper. Roast for 10 minutes. Remove from oven, flip vegetables over, and roast another 10 minutes.
2. Brush cut sides of bread with remaining oil. Place cut side up on a baking sheet.  Spread with half of the sauce; crumble half of the goat cheese over and sprinkle with onions and chopped basil.  Top with eggplant and mound mozzarella on each round. Spoon remaining sauce over the top. 
3. Bake for 12 minutes or until topping is hot and crust is crisp.  Garnish with remaining goat cheese, kalamata olives and  basil leaves.