The Thai chili sauce does most of the work.
2 long Chinese or Japanese eggplant
1 Tbsp dark soy sauce
2 Tbsp bottled Thai sweet chili sauce (ingredients: palm sugar, red chili, vinegar, garlic, salt, water)
Preheat oven to 375 F.
Slice the eggplants in half lengthwise, then on the bias into strips about ½” thick.
Lightly salt the eggplant, set aside for about 20 minutes (I skip this step when I use Japanese eggplant).
In a medium bowl, whisk together soy sauce and chili sauce (optional: add 1 tsp vegetable oil).
Rinse and pat dry your eggplant, and toss eggplant in sauce.
Brush a baking sheet or baking dish with vegetable oil, then pour eggplant onto sheet.
Bake until soft and yummy, usually about 20 minutes but may need longer.
NOM. NOM. NOM.
I have frozen and reheated leftovers with no problems.