Put eggplant in top of steamer. Steam for 30 minutes until tender to core and in collapsed condition. Let cool.
Combine soy sauce, sugar, salt, sherry, and sesame oil. Set aside. In a sauce pan heat peanut oil with garlic and ginger for about 10 seconds. Add soy mixture to sauce pan. Bring just to a boil and remove from heat to cool. Scrape skin off eggplant and cut meat into small pieces. Pour sauce over eggplant and sprinkle with toasted sesame seeds, if desired.