Steps:
- Preheat oven to 450 F. Toss eggplant with 1 tsp. salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry, return to bowl; toss with 1 Tbsp. oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes. Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.
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