Preheat oven to 400F. While oven is heating, slice eggplant into rounds then salt one side and let sit for 10 minutes. Once done, use a paper towel to pat down salt. Flip rounds and repeat the salting process on other side.
On a baking sheet, add eggplant rounds then drizzle 1-2 tbsp of olive oil. Bake for about 25 minutes flipping the slices halfway through. Once the slices are browned, remove from oven and let cool. Slice eggplant rounds into bite-sized pieces and set aside.
To make the sauce, whisk cornstarch and 2 tbsp of water into a mixing bowl. Slowly add the remaining sauce ingredients. Taste as you go to adjust the level of spice. Set aside once done.
Cook rice as directed then divide into two serving bowls. Set aside.
In a large saucepan, add 1 tbsp of oil to medium-high heat. Chop green onions while the oil is heating then add to saucepan. After a minute, slowly pour in Gochujang sauce and allow it to thicken. Lower heat to medium then add in eggplant pieces. Stir to evenly coat.
To serve, pour eggplant mixture over rice bowls and top with additional green onions and everything seasoning.