This isn't a breakfest item, bit I make it alot and frequently have leftovers for breakfast.

I take thin long slices of eggplant bake lightly until soft, roll them up with some cubed tofu and mozzerella, if I had some basil around I would add a bit, then place in a baking pan with a little more cheese on top. I add a tiny bit of marinara sauce mixed with a little water because the eggplant gets dry if there is not something moist in the pan. Then bake for about 15 minutes.

The amount of marinara I add totally depends on how good I have been at watching carbs during the day.