Cut the eggplants in half lengthwise an then cut the halves into 1/2 moon slices about 1/2 inch thick.
Place the sliced eggplants into a large bowl and toss with the cornstarch until the slices are uniformly coated.
You will have to cook the eggplants in 2 batches.
Heat half the oil a heavy skillet on medium heat.
Add half the eggplant slices spreading them out in a single layer without any overlapping.
Cook the eggplant slices one side at a time until both sides are beautiful golden colour and and the insides are cooked through, 8-10 minutes in total. Transfer the eggplant slices into a flat plate and set aside.
Sauce
Pour all the sauce ingredients except the sesame oil into the skillet and place on medium heat.
Cook the sauce until it boils. Add the eggplant slices and heat until the eggplant slices are all coated with the sauce. Remove from heat and add the sesame oil, tossing gently.
Garnish with sesame seeds, peanuts or cilantro. Serve with rice or noodles and enjoy!