b'rub the inside of a standard glass loaf pan (8 x 4 x 2 inches) with the butter and coat with the remaining bread crumbs. Line the bottom of the loaf pan with the 2 largest slices of the reserved eggplant; place theremaining slices around the edges, standing up and overlapping slightly. They should extend above the rimby about a third of their length so that you can fold them over the roasted filling. put half the eggplant mixture into the pan as the first layer and top it with the goat cheese as the middle layer. cover with the remaining eggplant mixture and fold over the overlapping eggplant slices. bake in the pre-heated oven for 45 minutes.This dish can be served right away by inverting it onto a serving tray and cutting it at the table, but i strongly recommend that you let it rest at least overnight in the refrigerator. When ready to serve, invert it onto a cutting board, cut into serving slices, and reheat in a preheated 350-degree oven on a parchment-lined sheet pan for 25 minutes. it can be prepared up to 4 days in advance.to prEparE thE roaStEd EGGplant SaucELiquefy the tomato sauce and eggplant juice in a food processor for about 2 minutes. strain through a wire-mesh strainer into a saucepan. add the sugar and basil, and bring to a simmer over medium heat. reduce the heat to medium-low and cook for 10 minutes, stirring twice.heat the olive oil in a nonstick pan set on high heat until sizzling. add the celery and saut until brown. drain well and add to the simmering sauce. The sauce is now complete. it can be made up to 4 days in advance and kept in the refrigerator. heat through before serving. pour a pool of the hot sauce on each dinner plate and place a slice of the eggplant terrine on top.facebook.com/nick.stellino Follow me on Facebookfor demonstrations of this and other recipes.65'