Clean the head, skin and bones of the sea bass and turn it into fillets. Roast the eggplants and peel them.
To prepare bechamel sauce, melt the butter in a saucepan. Roast the flour by mixing it with the help of a whisk. Add cold milk little by little to the roasted flour, stirring constantly to avoid lumps. Add salt and pepper. Crush the roasted eggplants in a bowl and mix them with béchamel sauce. Put some of the sauce you prepared on the bottom of a tile bowl and place the sea bass fillet on it. Cover the fillets with the remaining sauce.
Bake in a preheated 200 degree oven for about 20 minutes. 5 minutes before taking them out of the oven, add grated cheddar cheese on them and put them back in the oven. Continue cooking until the cheddar cheese melts and lightly browns. Remove from the oven and serve hot.
