All credit goes to my boyfriend, Michael, on this one. The whole thing was his idea.

He’s been wanting to try jackfruit for its barbecue “meat” consistency. We haven’t been able to find the fruit fresh, so we tried a packaged version that comes with a vegan barbecue sauce.

He layered the jackfruit in a casserole dish with fried eggplant rounds using breadcrumbs, sautéed onions and mushrooms, and provolone cheese.

(This recipe could easily be made vegan if you use egg alternative when you fry the eggplant and use vegan cheese or no cheese.)

Bake at 350 degrees for about 15 minutes. Try not to eat it all at once.