Prepare the eggplant by slicing into even strips or rounds. Soak in salted water for 15 minutes, weighing down to submerge. Drain and pat dry.

Coat the eggplant with cornstarch in a mixing bowl until evenly covered.

Heat vegetable oil in a skillet over medium-high heat. Fry the coated eggplant in a single layer for 8-10 minutes until golden-brown and crispy.

In the same skillet, add more oil and sauté minced ginger and garlic for 1-2 minutes until fragrant.

Combine the fried eggplant with sautéed aromatics and add light and dark soy sauces along with sugar. Cook for 2-3 minutes until sauce thickens.

Serve hot over steamed rice or noodles.