Cut eggplants into ¼-inch thick slices on a diagonal.
Heat one tablespoon vegetable oil in a large non-stick pan. Place eggplant in a single layer and pan fry for 3 to 4 minutes. Flip eggplant and drizzle another tablespoon of oil into the pan. Continue to fry for another 3 to 4 minutes. Transfer to a plate. Repeat with remaining eggplant.
Mix garlic chili sauce, soy sauce, and sesame oil in a small bowl. Drizzle sauce mixture over eggplants.
Garnish with green onions and serve immediately.