Baked eggplant (left over from the eggplant lasagna)
Tomato sauce (also left over from the eggplant lasagna)
Mozzarella (shredded)
Eggbeaters (or regular eggs)

Panfry the eggplant in the leftover tomato sauce and add shredded mozzarella. Then scramble it with some eggbeaters or regular eggs.