Method 1: Pan-Fried Eggplant with Garlic Soy Sauce

1. Prepare the Eggplant: Wash the eggplants thoroughly and cut them into 1/4-inch thick slices. Sprinkle a little salt on the slices and set them aside for about 10 minutes to remove excess moisture. Afterward, pat them dry with a paper towel.
2. Make the Sauce: In a small bowl, mix together the soy sauce, sugar, and water until the sugar is fully dissolved. Set aside.
3. Cook the Eggplant: Heat a pan over medium heat and add enough cooking oil to cover the bottom. Dredge each eggplant slice in cornstarch, shaking off any excess, and fry them until golden brown on both sides. This should take about 2-3 minutes per side. Remove the eggplant from the pan and set them on a plate lined with paper towels to drain any excess oil.
4. Prepare the Garlic: In the same pan, add a little more oil if needed and sauté the minced garlic until fragrant, about 1-2 minutes.
5. Combine and Serve: Add the sauce to the pan and let it simmer for a minute. Then, return the fried eggplant slices to the pan, gently tossing them in the sauce until they are evenly coated. Serve hot, garnished with chopped green onions or sesame seeds if desired.

Method 2: Baked Eggplant with Soy-Garlic Glaze

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Cut the eggplants into quarters lengthwise and place them on a baking sheet lined with parchment paper. Brush the eggplant slices lightly with oil and season with salt and pepper.
2. Bake the Eggplant: Bake the eggplant in the preheated oven for 20-25 minutes, or until they are tender and slightly golden.
3. Make the Glaze: While the eggplant is baking, prepare the soy-garlic glaze by mixing soy sauce, sugar, minced garlic, and water in a small saucepan. Heat the mixture over low heat, stirring occasionally, until it slightly thickens.
4. Glaze and Serve: Once the eggplant is done, remove it from the oven and immediately brush the slices with the soy-garlic glaze. Let the eggplant absorb the glaze for a few minutes before serving.