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Pesto Pasta Quinoa Cup + Lemon Pepper Jackfruit Eggplant Viola

Ingredients:

1 Pesto Pasta Keen One Quinoa Cup
1 Jackfruit Company Lemon Garlic 10 ounce pack
1 Medium Eggplant
1/2 Cup of Shaved Parmigiano Reggiano (feel free to substitute with parmesan)
1/4 cup of fresh chopped basil for garnish
1cup of vegetable oil (Canola or Avocado recommended for flavor and high burn temp)

Directions:

Cook quinoa cup and jackfruit as directed on label.
Dice eggplant into 1/2" coins and salt and pepper.. ~9 total
Heat oil on high in 10" cast iron if available or regular skillet if not.
Fry each side of eggplant about 2-3 minutes until golden brown. Take out and lay on paper towel to absorb excess grease.
Arrange plate with three fried eggplant, about 1/3 of the Pesto Pasta Quinoa, and 1/3 of Lemon and Garlic Jackfruit.
Grate cheese on top and sprinkle with fresh basil
Buon appetito!

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