b'SERVES 6 TO 8FOR THE ROASTED EGGPLANTS: Put half of the eggplant mixture into the pan as the first layer and top it with 4 eggplants, about 1 pounds eachthe goat cheese as the middle layer. Cover with the remaining eggplant mixturetablespoon salt, dividedand fold over the overlapping eggplant slices. Bake in the preheated oven for 4 tablespoons olive oil, divided 45 minutes. 4 eggs 1 cup grated Pecorino cheeseThis dish can be served right away by inverting it onto a serving tray and 1 cups Italian-style breadcrumbs, cutting it at the table, but I strongly recommend that you let it rest at least dividedovernight in the refrigerator. When ready to serve, invert it onto a cutting 1 tablespoon butterboard, cut into serving slices, and reheat in a preheated 325-degree oven onpound crumbled goat cheesea parchment-lined sheet pan for 10 to 15 minutes. It can be prepared up to FOR THE ROASTED4 days in advance. EGGPLANT SAUCE: 2 cups tomato sauceTO PREPARE THE ROASTED EGGPLANT SAUCE: 1 cup reserved roasted Process the tomato sauce and eggplant juice in a food processor for about eggplant juice2 minutes. Strain through a wire-mesh strainer into a saucepan. Add the sugar, 2 teaspoons C&H or basil and mint, and bring to a simmer over medium heat. Reduce the heat to Domino sugar medium-low and cook for 10 minutes, stirring twice. 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh mint Heat the olive oil in a nonstick pan set on high heat until sizzling. Add the 1 tablespoon olive oil celery and saut until brown. Drain well and add to the simmering sauce. 6tablespoonsfinelydicedcelery The sauce is now complete. It can be made up to 4 days in advance and kept in the refrigerator. Heat through before serving. SUGGESTEDTO SERVE:WINE PAIRING:Pour a pool of the hot sauce on each dinner plate and BELNEROplace a slice of the eggplant terrine on top. PROPRIETORS RESERVE step-by-step'