With a shape knife cut down the length of the eggplant to form a fan. Flat out eggplant into a fan and dip into the egg, flour, egg and panko. Place onto a tray until needed.
Heat oil in wok. Toast black beans, crushing into oil, until aromatic. Add red chili flakes, garlic and ginger and stir-fry 15 seconds. Deglaze with Shaoxing wine. Add clams, stock, oyster sauce, salt and pepper. Bring to a boil, thicken with cornstarch. Add sesame oil, and adjust seasoning. Keep warm.
Deep fry in 360 degree to a golden brown. Place onto paper towel. Plate the eggplants on a large serving platter and top with the spicy black bean sauce and diced tomatoes and green onion.