Slice an eggplant, dredge in egg wash and then a flour / Parmesan mixture, bake until tender inside and crispy outside.
Briefly sauté some onion, peppers, and squash.
Prepare about 1/2 cup polenta (or use leftover grits).
Scramble 2 eggs in a bowl.
Drizzle olive oil on bottom of baking pan. Spread polenta / grits. Sprinkle Parmesan cheese on top. Add layer of eggplant, then tomato sauce, then vegetables, then pour egg on top. Bake until egg sets. Add another layer of tomato sauce, then mozzarella and Parmesan cheeses. Bake until cheese melts. Allow to cool somewhat to set further before slicing.