b'SERVES 6 TO 8FOR THE ROASTED EGGPLANTS:4 eggplants, about 1 pounds eachTO PREPARE THE ROASTED EGGPLANT TERRINE: tablespoon salt, dividedPreheat the oven to 425 degrees. 4 tablespoons olive oil, divided4 eggsCut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise 1 cup grated Pecorino cheeseand score the flesh with a sharp knife, making sure you dont cut through the 1 cups Italian-style breadcrumbs, skin. Rub the cut surfaces of the eggplants well withtablespoon of the salt. dividedSet the eggplant halves aside on paper towels, cut side down, and let them 1 tablespoon butterdrain for 10 to 15 minutes.pound crumbled goat cheese FOR THE ROASTEDCut the fourth eggplant in half lengthwise and cut into -inch lengthwise EGGPLANT SAUCE:slices. Sprinkle with the remaining salt. Lay the slices on top of one another 2 cups tomato saucein a colander. Place a dish on top and weight it with about 1 pounds. 1 cup reserved roasted (A 28-ounce can of tomatoes will do.) Let drain for 20 minutes. eggplant juiceLine two 18 x 13-inch baking sheets with parchment paper. Dry the cut surfaces 2 teaspoons C&H or of the 6 eggplant halves and brush a thin film of oil over the parchment and Domino sugar the entire cut surface of each eggplant half, using 3 tablespoons of the olive oil. 2 tablespoons chopped fresh basilPlace the eggplant halves on the baking sheets, cut side down, and roast in the 1 tablespoon chopped fresh mint preheated oven 45 to 55 minutes. The eggplants are completely cooked when 1 tablespoon olive oil they dent easily as you poke the skin. Do not cook them more than 1 hour, 6tablespoonsfinelydicedcelery as they burn easily once they are cooked. Remove them from the oven and let cool for a few minutes.'