Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
Broil, tossing once, until eggplant is browned and tender, about 15 minutes.