2/3 (8 ounce) can refrigerated breakfast sausage
1 cup dried diced eggplant
1/4 cup coarse saltine cracker crumbs
2 cups powdered milk
2 tablespoons scalding hot water
Place sausage mixture in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large bowl, mix sausage crumbs and saltine cracker crumbs.
In a small bowl, mix powdered milk and scalding hot water. Heat 1/5 cup of the hot water in the skillet over medium heat. Pour mixture over the sausage mixture and stir together.