Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

In a mixing bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and garlic powder. Add the sliced eggplant and marinate for at least 15 minutes.

Preheat the grill to medium-high heat. Grill the marinated eggplant slices for about 5-7 minutes on each side, or until tender and slightly charred.

Serve the grilled eggplant over a bed of cooked jasmine rice. Garnish with chopped green onions and toasted sesame seeds.