Cut the eggplants into four pieces lengthwise, and then cut each piece into approximately 2-inch strips.

(Optional) Stir 1 teaspoon of salt into a bowl of water and submerge the eggplant. Let them soak for about 15 minutes.

Drain and pat the eggplant dry using paper towels, then toss them in 1 tablespoon of cornstarch until evenly coated.

Mix together the soy sauce, sugar, and remaining 1 teaspoon of cornstarch in a small bowl until well combined.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the eggplant in a single layer and cook for 6-8 minutes, flipping frequently until golden brown and tender.

Transfer the cooked eggplant to a plate, and add the remaining 1/2 tablespoon of oil to the skillet.

Sauté the crushed garlic and minced ginger for about 30 seconds until fragrant.

Add the prepared sauce and cooked eggplant back into the skillet. Stir gently and cook for another minute, allowing the sauce to thicken.

Decorate the dish with sliced green onions and a sprinkle of sesame seeds before serving.