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Prepare a grill for medium heat cooking. Drizzle eggplant and zucchini with 2 tablespoons of the oil then season with salt and pepper. Grill vegetables, flipping once, until deep golden brown and tender, 6 to 8 minutes. Once cool, roughly chop.
Reduce grill temperature to medium. Brush naan all over with remaining 2 tablespoons oil then spoon marinara sauce over one side of each piece. Top sauce with mozzarella cheese, grilled vegetables and goat cheese. Working in batches, arrange pizzas on grill and cook until cheese is melted and naan is crisp, 4 to 5 minutes. Cut into wedges and serve.