Place the sliced eggplant in a large mixing bowl, and sprinkle with the salt, tossing to coat all of the pieces.
Beat the eggs and tablespoon of water together, and pour over the eggplant, tossing to coat all of the pieces.
In a large skillet or wok pan, heat enough ghee to cover the bottom of the pan by about a quarter inch deep. You are going to shallow-fry the eggplant, so you want enough oil to do that. Heat the oil over medium-high heat. Dredge the eggplant pieces in the sesame flour and cook them in a single layer in the hot oil. Cook until golden brown on both sides, flipping once, and then remove to paper towels to drain. Repeat with remaining eggplant until all slices are cooked, replenishing the oil as needed.
For the sauce, stir together the sriracha, honey, toasted sesame oil, and enough water to thin it to the consistency you like. Drizzle some of the sauce over each serving of eggplant, and sprinkle with sliced green onions, if desired.
