Miso-Glazed Eggplant Sheet Pan Bake

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Roasted eggplant slices brushed with a sweet and savory miso glaze, baked until tender and caramelized. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs Japanese eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, about 1 lb total Japanese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 tbsp green onions, thinly sliced

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Instructions

1. Step 1: Preheat oven to 425°F. Slice 2 medium Japanese eggplants into 1/2-inch thick rounds and arrange them in a single layer on a rimmed baking sheet lined with parchment.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil until smooth.
3. Step 3: Brush the miso glaze generously over both sides of each eggplant slice using a pastry brush.
4. Step 4: Roast in the preheated oven for 20-25 minutes, flipping halfway through, until eggplant is tender and the glaze is caramelized and slightly charred at the edges.
5. Step 5: Remove from oven, sprinkle 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced green onions over the top, and serve warm as a flavorful side or vegetarian main.