Ingredients

• 3 cups eggplant
• 3 large eggs
• 1/2 cup liquid nondairy creamer
• 1/8 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sage
• 1/2 cup breadcrumbs
• 1 tablespoon margarine

Preparation

1. Preheat oven to 350° F.
2. Peel and cut up eggplant. Place eggplant pieces in a pan, cover with water and boil until tender. Drain and mash.
3. Combine beaten eggs, nondairy creamer, salt, pepper and sage with mashed eggplant. Place in a greased casserole dish.
4. Mix melted margarine with breadcrumbs. 
5. Top casserole with breadcrumbs and bake 20 minutes or until top begin to brown.

Helpful hints

• Refrigerate or freeze leftovers for a quick dish later.