Start by slicing the eggplants into bite-sized pieces. Sprinkle them with salt and let sit in a colander for about 20 minutes. Rinse thoroughly and pat dry.

In a mixing bowl, combine low-sodium soy sauce, honey (or maple syrup), minced garlic, and rice vinegar. Whisk until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Add eggplant in batches and fry for about 4-5 minutes until golden brown and crispy.

Reduce heat to medium-low and pour the sauce into the skillet. Toss the fried eggplant in the sauce, simmering for 3-4 minutes until sauce thickens.

Transfer the coated eggplant to a serving platter, garnish with toasted sesame seeds, and serve hot.