Creating Sticky Garlic Eggplant is straightforward if you follow these steps:

1. Prepare the Eggplant: Cut the eggplants into bite-sized pieces. Sprinkle with salt and set aside for about 10 minutes to draw out excess moisture.
2. Make the Sauce: In a bowl, combine soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Mix until the sugar is dissolved.
3. Rinse the Eggplant: Rinse the eggplant pieces under cold water to remove excess salt, then pat them dry with a clean kitchen towel.
4. Heat the Oil: In a large pan, heat vegetable oil over medium heat. Once hot, add the eggplant and sauté until golden and tender, about 5-7 minutes.
5. Add Sauce: Pour the prepared sauce over the eggplant and stir to coat evenly.
6. Thicken the Sauce: Add the cornstarch slurry to the pan and stir continuously for 1-2 minutes until the sauce thickens and becomes sticky.
7. Season: Taste the dish, adding salt and pepper as desired.
8. Garnish: Remove from heat and sprinkle with sliced green onions and sesame seeds.
9. Serve Immediately: This dish is best served hot, fresh from the pan.

These steps guide you in creating a mouthwatering Sticky Garlic Eggplant that impresses with every bite.