Tonight I made the reciped below. It turned out good and I plan to make it again. The main thing I will change is to create more marinade. Actually, I had to create about 4 times the amount of marinade for this recipe. I still used only one eggplant. The amounts you see below include the extra amounts I used.

I obtained the recipe from this site:
http://www.aubergines.org/recipes.php?eggplant=286

1 pound eggplant
salt
3 tablespoons olive oil
5 garlic cloves, chopped
4 tablespoons light soy sauce
2 tablespoon rice wine vinegar
4 teaspoons oriental sesame oil
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon toasted pine nuts
1 green onion, finely chopped

At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight 1/2-inch thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes.

Meanwhile, prepare marinade. In small skillet, heat oil over medium heat. Add garlic and sauté until golden. Add soy sauce, vinegar, sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and spread in large shallow baking pan or jelly-roll pan.

Rinse eggplant slices and pat dry. Place slices in pan with marinade, turning to season both sides; set aside at least 20 minutes. Heat broiler. Drain marinade from pan; reserve. Broil eggplant slices 3 inches from heat source until lightly browned; turn to brown other side. Transfer to serving plate and top with pine nuts and green onions. Reheat marinade, pour over eggplant and serve.