In a pan brown the whole garlic crushed in two tablespoons of oil. When the garlic becomes brown (take it off), add 300g of beans and let it all cook for 10 minutes until you get a thick sauce. Then mix all together using a mixer and leave to cool. Cook the fresh egg puff pastry in boiled salted water for a minute, then drain it under cold water and dry it. Spread the bean sauce on the puff pastry (making sure to keep a little on the side, for the final decoration), the whole beans, diced tomatoes, basil, parsley, chopped cacioricotta cheese, salt and pepper to taste. Once you got all the ingredients, roll up the puff pastry and leave in the fridge for a couple of hours. Then cut the roll into slices and bake at 150 ° C for two hours. In the meanwhile, fry the slices of eggplant in the remaining oil. At the end, prepare the plate by placing in order: the eggplant, puréed beans, the slice of rolled pastry, diced tomatoes and decorate with basil and slivers of cacioricotta cheese.