b'WHAT YOU NEED TO DO:Rub the inside of a standard glass loaf pan (8 x 4 x 2 inches) with the butter and coat with the remaining breadcrumbs. Line the bottom of the loaf pan with the 2 largest slices of the reserved eggplant; place the remaining slices around the edges, standing up and overlapping slightly. They should extend above the rim by about a third of their length so that you can fold them over the roasted filling.'