b'YOU WILL NEEDFOR THE ROASTED EGGPLANTS: FOR THE ROASTED EGGPLANT SAUCE: 4 eggplants, about 1 pounds each2 cups tomato saucetablespoon salt, divided1 cup reserved roasted eggplant juice 4 tablespoons olive oil, divided 2 teaspoons C&H or Domino sugar4 eggs2 tablespoons chopped fresh basil 1 cup grated Pecorino cheese1 tablespoon chopped fresh mint1 cups Italian-style breadcrumbs, divided1 tablespoon olive oil1 tablespoon butter6 tablespoons finely diced celerypound crumbled goat cheese'