b'SErvES 6 to 8Terrine of Roasted 4 eggplants, about 1 pounds each Eggplantstablespoon salt, divided4 tablespoons davinci 100% pure olive oil, divided preheat the oven to 425 degrees.4 eggs cut the stem ends off all the eggplants. cut 3 eggplants in half lengthwise 1 cup grated romano cheese and score the flesh with a sharp knife, making sure you dont cut through 1 cups italian-style breadthe skin. rub the cut surfaces of the eggplants well withtablespoon of crumbs, divided the salt. set the eggplant halves aside on paper towels, cut side down, and 1 tablespoon butter let them drain for 20 minutes. pound crumbled goat cheese cut the fourth eggplant in half lengthwise and cut into -inch lengthwise slices. sprinkle with the remaining salt. Lay the slices on top of one another roaStEd EGGplant SaucE in a colander. place a dish on top and weight it with about 1 pounds. 2 cups tomato sauce (a can of tomatoes will do.) Let drain for 20 minutes.1 cup reserved roasted eggplantLine the bottoms of two 18 x 13-inch baking sheets with parchment paper. juice dry the cut surfaces of the six eggplant halves and brush a thin film of oil 2 teaspoons c&h or dominoover the parchment and the entire cut surface of each eggplant half, using sugar 3 tablespoons of the olive oil. place them on the baking sheets, cut side 2 tablespoons chopped fresh basil down, and bake in the preheated oven 45 to 55 minutes. The eggplants are completely cooked when they dent easily as you poke the skin. do not cook 1 tablespoon davinci 100% purethem more than 1 hour, as they burn easily once they are cooked. remove olive oil them from the oven and let cool for a few minutes.6 tablespoons finely diced celery Meanwhile, dry the eggplant slices with a paper towel. Line another sheet pan with parchment paper. brush the paper and the eggplant with the remaining olive oil and cook for 25 to 35 minutes, until golden brown. set aside.Using a large spoon, scoop the cooked flesh out of the roasted eggplant halves. discard the skin and place the flesh in a colander with a bowl underneath to catch the juices. Let drain for 40 minutes, stirring once. save 1 cup of the juices that have drained from the eggplant to use in the sauce. discard the rest or save it for other uses.now were ready to assemble our terrine. preheat the oven to 400 degrees.separate the 4 eggs. Mix the yolks, romano cheese and 1 cup of the bread crumbs with the roasted eggplant flesh. beat the egg whites until they form stiff peaks, then fold them gently into the eggplant mixture.64'