1. Slice the eggplants into 1/2 inch thick half moons and place them in a colander or on a tray. Sprinkle with the kosher salt, toss to coat, and let the eggplant sit for 15 minutes to draw out excess moisture and any bitterness. Pat the slices very dry with paper towels.

2. While the eggplant rests, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, water, garlic, ginger, and cornstarch in a small bowl or measuring cup until smooth and no cornstarch lumps remain. Set the sauce near the stove.

3. Heat 2 tablespoons of the neutral oil in a large skillet over medium high heat. Add half of the eggplant in a single layer and cook, turning occasionally, until deeply golden and tender, about 5 to 7 minutes. Transfer the browned eggplant to a plate and repeat with the remaining tablespoon of oil and remaining eggplant.

4. Return all of the cooked eggplant to the skillet. Give the sauce a quick stir, then pour it over the eggplant. Reduce the heat to medium and cook, stirring gently but frequently, until the sauce comes to a simmer, thickens, and turns glossy and sticky, about 2 to 3 minutes.

5. Stir in the crushed red pepper flakes if using, then turn off the heat. Drizzle the toasted sesame oil over the eggplant and toss gently to coat without breaking the pieces apart.

6. Sprinkle the sliced green onions and toasted sesame seeds over the top. Taste and adjust seasoning with a splash more soy sauce or vinegar if you’d like.

7. Serve the sticky garlic eggplant hot over steamed rice, noodles, or your favorite grain, making sure to spoon plenty of extra sauce from the pan over each serving.