Wash the aubergine and cut lengthways into 10 thin slices. Fry until golden brown on both sides in the hot oil and then dab well with kitchen paper. In the meantime, simmer the beans and cut the cheese in half lengthways to make oblong slices. Salt and pepper the aubergine slices well and cover each with a slice of cheese. Then place a portion of beans on top and roll up tightly.
Place the eggplant and bean parcels in a baking dish and bake in the oven at 160 ° C for about 10 minutes until the cheese has melted.
As an accompaniment to pasta, mushrooms, meat loaf and everything where bacon and bean packets go well.