I have never cooked Japanese eggplant and need guidance. I would appreciate a recipe.

I thought of your question when I came across this lovely article this morning. It is a conversation between 2 doyennes of Chinese cooking in this country. It contains a recipe for Eggplant in Garlic Sauce that I'm looking forward to trying. Like tonight. It calls for Japanese Eggplant because it is longer, thinner, and has therefore a smaller seed cavity.
http://www.sfgate.com/recipes/article/In-conversation-Florence-Lin-and-Cecilia-Chiang-4815888.php#page-4

Check out the eggplant article on the main page today ... good stuff!!!

I've been making versions of this lately. It's super easy and tasty.
http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748

Is it cheating to post a Food52 recipe as an answer to a Food52 question? Maybe, I don't know, but I tried this the other night and it was amazing - I'd definitely recommend it. http://www.buzzfeed.com/food52/how-to-microwave-eggplant

Treat it just like regular eggplant, although it may not need salting if it isn't bitter. Just slice and tempura fry it, it's Japanese after all!