Baked Aubergine with Cheese

• 4 aubergines
• 1 heaped tablesp. grated Parmesan cheese
• ½ pt.

Parboil the aubergines for 10 min., then slice rather thickly, remove the seeds, if any, and arrange slices neatly in a fireproof dish. Mix the cheese into the Bechamel sauce, season to taste, and coat the aubergines with it. Cover lightly with the breadcrumbs, sprinkle the surface with the melted butter. Bake in a fairly hot oven (375° F., Gas 5) for ½ hr.