Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.
Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.
Heat oil in a large nonstick skillet. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.
Remove the lid, add the ginger, garlic, scallions and sauté uncovered for about 1 minute, tossing gently a few times.
Add the soy sauce mixture to the skillet, cover and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.