1. Pour oil into a cold skillet and add garlic. Turn heat to medium and cook garlic until crispy and light brown, about one minute, checking to make sure it doesn’t burn. Remove garlic from skillet and set aside. Add eggplants and cook until well-browned.
2. Add soy sauce, maple syrup, and sesame oil. Cook for three minutes, stirring, until eggplant is well-coated. Stir in scallions and sesame seeds and remove from heat. Top with crispy garlic and serve.