Prepare the Eggplant:

1. Slice the Eggplant: Cut the eggplants into ½-inch thick rounds or long planks, depending on your preference.
2. Salt the Eggplant: Sprinkle the slices with salt and let them sit for 10 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

Make the Teriyaki Sauce:

3. Combine Ingredients: In a small saucepan, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
4. Thicken the Sauce: Dissolve the cornstarch in ¼ cup water, then stir it into the sauce. Cook over medium heat until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Grill the Eggplant:

5. Preheat the Grill: Heat your grill or grill pan over medium-high heat and lightly oil the grates.
6. Grill the Eggplant: Brush both sides of the eggplant slices with the teriyaki sauce and place them on the grill. Cook for 4-5 minutes per side, basting with more sauce as they cook. Remove once tender and slightly charred.

Garnish and Serve:

7. Add Finishing Touches: Transfer the grilled eggplant to a serving platter and drizzle with any remaining teriyaki sauce. Garnish with sesame seeds and green onions.
8. Serve Immediately: Serve hot as a main dish or alongside rice, noodles, or a fresh salad.