Burgundy Eggplant Marinara Crostini


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



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