1. Heat 1⁄4 cup of the oil in a large nonstick sauté pan. When it is hot, add half of the eggplant and 3⁄4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon of the garlic, 1⁄4 teaspoon of the black pepper, 1⁄4 teaspoon of the crushed red pepper, 1⁄2 tablespoon of the sesame seeds, and 1⁄2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.
2. Repeat with the remaining ingredients.
3. Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.
Yield: 4 servings