Begin by slicing the eggplant into bite-sized pieces, about 1-inch thick. Generously sprinkle the slices with salt and let them sit for 20 minutes; rinse under cold water and pat dry.

While the eggplant is resting, whisk together soy sauce, honey or maple syrup, minced garlic, and rice vinegar in a medium bowl.

In a large skillet, heat vegetable oil over medium-high heat. Add eggplant slices in batches and fry for 3-4 minutes on each side until golden brown.

Return the fried eggplant to the skillet, pour the sticky sauce over the eggplant, and toss gently to coat. Let it simmer for 2-3 minutes.

Transfer the eggplant to a serving platter and garnish with toasted sesame seeds. Serve hot.