Slice the Chinese eggplant diagonally into 1-inch pieces and soak in salted water for 10 minutes. Drain and pat dry.

Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat until it shimmers.

Add minced garlic and ginger to the hot oil and stir continuously for about 30 seconds until fragrant.

Add the drained eggplant slices in a single layer and stir-fry for 5 to 7 minutes until tender and browned at the edges.

Combine soy sauce, oyster sauce, sugar, and sesame oil in a small bowl. Mix until the sugar dissolves.

Pour the sauce over the sautéed eggplant, coat evenly, and cook for an additional 2 to 3 minutes until the sauce thickens.

Remove from heat, transfer to a serving dish, and garnish with green onions and sesame seeds.