The ugliest eggplant in the world, turned into eggplant napoleons (lazy chick eggplant parmigiana).

My grandma used to combine the leftover breading (Italian bread crumbs, Parmesan cheese, garlic salt, fresh black pepper) and egg wash (one egg, 2-3 tbsp. water), form the mixture into little patties, and fry them in the leftover olive oil in the bottom of the pan, where so much flavor had already concentrated.

It might be an acquired taste, but I LOVE THEM dipped in warm marinara. She would do the same thing with leftover mashed potatoes - a little seasoned bread crumb, an egg, some Parmesan cheese, oregano, basil, salt and pepper, and fry those little suckers in olive oil. You don't have to measure it; just play with it. Sometimes I dredge the little suckers in flour before frying, so they're crispy.