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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)

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!