INGREDIENTS
1 x large eggplant
4 x fresh basil leaves
1 tbsp olive oil
⅓ cup chopped onion
1 tsp salt
1 tsp pepper
1 jar Yo Mama’s Burgundy Wine sauce
½ cup parmesan cheese
1 x french baguette loaf
½ cup balsamic glaze
INSTRUCTIONS
Chop a large eggplant into cubes and set aside
Roughly chop large basil leaves and set aside
In a pan on medium heat, add in olive oil and onion. Sauté until the onion is transparent
Add in the eggplant and season with salt and pepper
Once the eggplant is tender, pour in 1 jar of Yo Mama’s Burgundy Wine sauce and mix thoroughly
Sprinkle with parmesan cheese and mix thoroughly. Remove from the heat
Slice the baguette into 1.5 inch pieces and toast until golden brown
Top each slice with 1 tbsp of the eggplant mixture and garnish with fresh basil and balsamic glaze
Enjoy!
Yields 12 crostinis