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Slice the eggplant into thin rounds and sprinkle with salt; let sit for 20 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat dry with paper towels.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the eggplant slices in a single layer and cook until golden brown, about 3-4 minutes per side.

Remove the eggplant from the skillet and set aside on a plate.

In the same skillet, add minced garlic and ginger; sauté until fragrant, about 30 seconds.

Add soy sauce, sugar, water, rice vinegar, and red pepper flakes; stir to combine.

Return the eggplant to the skillet and toss to coat in the sauce; cook for an additional 2-3 minutes until heated through.

Drizzle sesame oil over the eggplant and mix well.

Remove from heat and garnish with chopped green onions and sesame seeds.

Serve warm as a side dish or over rice.

Allergens