Chinese Eggplant

In a large bowl, combine salt with 4 cups of warm water. Stir until the salt is dissolved, then add the eggplant. Cover with a plate or lid and press down to ensure all the eggplant is submerged. Let it sit for 15 minutes.
Drain the salty water, then rinse the eggplant with cold water. Use your hands to squeeze them dry. Add the cornstarch to the bowl and toss to coat each piece evenly.
Heat 1 inch of oil to 350°F. Fry the eggplant in batches (try not to overcrowd the oil) for 2 minutes on each side until they are golden brown with slightly wrinkled skin. Transfer to a paper towel-lined plate to drain excess oil.
Heat the oil in a wok over medium-low heat. Add the chili bean sauce and cook for 3 minutes until the oil turns red. If there is a lot of oil splatter, it means the heat is too high and you have to turn it down.
Increase the heat to medium, add the ginger, garlic, and scallion whites, and fry for 1 minute. Add chicken stock, sugar, soy sauce, and Chinkiang vinegar. Bring it to a boil, then reduce the heat to low.
Add the fried eggplant and simmer for 1 minute. Mix the cornstarch with 1 tablespoon of water, then stir it into the sauce to thicken. Sprinkle scallion greens on top and serve immediately.