4 fennel bulbs
Salt
Pepper
1/4 c. butter
1/2 c. grated Parmesan cheese
2 1/2 c. Bechamel sauce (See Brussels Sprouts Au Gratin)
1 tsp. hot paprika
4 slices Mozzarella cheese
3/4 c. seasoned bread crumbs

Trim the fennel, cut into 4 and cook 'al dente' in plenty salted water and drain.

Brown the fennel slices in a frying pan with half the melted butter (1/8 cup) for 4 minutes.

Sprinkle half the grated Parmesan cheese over the fennel, stirring to mix well.

Preheat oven to 350 degrees.

Make the bechamel sauce and add the paprika.

Butter an ovenproof dish and place the fennel in it. Put slice of cheese on top of each piece, season well. Pour bechamel sauce over.

Blend remaining Parmesan (1/4 cup), bread crumbs and butter (1/8 cup) and sprinkle over.

Put in the oven for about 30 minutes or until cheese forms a golden crust. Serve hot.