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Heat oil in a wide skillet or wok over high heat. Add eggplant in a single layer, working in batches. Let sit undisturbed 2-3 minutes until the underside is deep golden. Toss and cook 2 more minutes until all sides are caramelized. The eggplant should be golden outside but not yet fully cooked through.
Reduce heat to medium. Add garlic, oyster sauce, soy sauce, sugar, and water directly to the pan. Toss everything together. The garlic will bloom in the sauce as it cooks. Stir and cook 2-3 minutes, tossing regularly, until the eggplant is completely tender and yielding when pressed with a spoon, silky inside and still holding its shape. The moment it starts collapsing pull it off the heat.
Add sesame oil and toss. Let the sauce reduce and cling for 30-60 seconds. Every piece should be fully glazed and dark.
Pile high on a plate. Spoon remaining sauce over the top. Finish with scallions and sesame seeds.