Peel the eggplant completely
Steam until soft, then cut the surface flat for even browning
Lightly coat one side with flour
Heat oil in a pan and pan-sear both sides until golden
Remove the eggplant and wipe the excess oil
Add the sauce to the same pan and simmer on low until slightly thickened
Return the eggplant and coat well with the sauce
Serve over warm rice and top with sesame seeds and green onions
