Eggplant a la Robertson

Have some peeled eggplants cut in half-inch diameter slices, sprinkle over with salt, and leave them to marinate for twenty minutes, then wipe and fry in oil over a brisk fire; color them to a light golden brown, season and drain; dress in a circle, intercalating a layer of bechamel sauce (No. 409) between each slice; fill the center of the circle with more eggplant, cooked smothered with a piece of butter, then pressed through a sieve. Cover the whole with thick bechamel, and scatter on white bread-crumbs and a little grated parmesan; pour over fresh butter and brown in a hot oven, serving as quickly as it assumes a fine color.