Step 1

Slice eggplant into 1/4-inch sticks. Place the eggs in a small bowl and beat until smooth. Place flour in another small bowl. In another bowl, combine bread crumbs, cumin, chili powder and salt.

Step 2

Dredge the eggplant in the flour, shaking off excess and then dip into egg followed by the panko mixture.

Step 3

Place the breaded eggplant on a baking sheet and bake 15-20 minutes until breading is crispy and eggplant is tender.

Step 4

Divide the eggplant between 8 tortillas, drizzle with cilantro sauce and top with diced avocado and tomato.