After making eggplant parmigiana, we are always faced with leftovers. And then the leftovers unveil potential. We can slice the chilled eggplant like a terrine. We are then able to sear the eggplant on the sliced side adding a fresh caramelized element to the reheating process. And after that we begin to look at other cut and shaped possibilities for the eggplant: from tots to tortellini filling.