Slice the eggplants into ½ inch rounds
Season the eggplant rounds with salt
Whisk the eggs in a shallow bowl
Dredge the eggplant rounds in the rice flour, then dip them in the whisked eggs
Heat 1 inch of avocado oil in a pan and fry the eggplant rounds until crispy and golden brown
For the cilantro sauce, blend the cilantro, jalapeno, garlic, salt, cumin, and olive oil until smooth
