Crispy Asian Eggplant

Playing around in the kitchen yesterday I made an interesting food:

I like eggplant parmesan type dishes, and I like Asian-style eggplant dishes, so I decided to split the difference and fry strips of eggplant in a coating like one would use for deliciously greasy crispy orange or sesame chicken, and top them with a thick spicy teriyaki-type sauce.
It came out pretty well, the eggplant slices were crisp and fluffy and delicious, but the sauce needs work; definitely more ginger, and chili oil instead of directly adding powdered hot peppers. It could also use some greens on the plate, like cooked broccoli florets, for balance instead of just gorging on edamame while I cook. Very interesting and worth playing with again, even if it isn’t quite there yet.