Paleo “breaded” eggplant

by Daron

2 small Japanese eggplants (long and skinny)
2 tbs avocado oil
½ tsp Italian seasoning
¼ tsp dried oregano
¼ tsp smoked paprika
½ tsp garlic powder
¼ cup crushed hazelnuts
pinch of sea salt

This dish is a great compliment to my creamy garlic polenta with bolognese sauce. You will feel like you stepped into an Italian café with white linens and the smell of fresh basil.

Wash and dry eggplant, cut into 1/2 inch rounds and place in a large ziplock bag. Add oil and all herbs, close bag and massage into the eggplant coating evenly. Place eggplant on a cookie sheet covered with parchment paper and top with crushed hazelnuts and salt. Bake at 350 for 35 minutes or until eggplant has a soft center.