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Boiled Eggplant with Parmesan Cheese

Peel the eggplant, cut it into halves lengthwise, and scoop out the seeds; then cut them into convenient lengths, place them in a saucepan of boiling water with a lump of salt, an onion stuck with three or four cloves, and a bunch of parsley, and boil them until tender. Prepare the following sauce: Mix well one ounce of butter and one tablespoonful of flour in a stewpan over the fire; then mix in gradually one-half pint of boiling water, and stir over the fire for five minutes, then move it to the side and stir in the juice of a small lemon. When the eggplant is cooked, drain it well put it on a hot dish, with some pieces of toast underneath, pour the sauce over, and serve.