Heat the oven to 220°. Wash and dry the eggplant then bake it in the oven for at least an hour. Check well that it does not burn and turn it occasionally if necessary.
Once cooked remove from the oven, let cool and remove the eggplant flesh by placing it in a pasta drain to let it lose its water.
Heat olive oil in a skillet, add salt, ground pepper and the sage leaves. Let them brown a few minutes, turning occasionally. As soon as they become crispy, place them on kitchen paper to remove excess oil. Do not wash the pan!
So put the eggplant flesh in this skillet, stir well, add the crumbled sage and put it on a plate. Season with a little oil, salt and ground pepper if necessary.
Serve warm or at room temperature.